Instructions: Roasting oven. I divided it out into about 8-10 smaller (1 lg. serving portion each) baking dishes, and covered each dish with puff pastry, and when almost cooled put the dishes on a cookie sheet straight into the freezer uncovered. Once they were frozen, I put each dish into an air vaccum sealable bag, and vaccumed the air out and sealed the bag, and put them back into the freezer. Whenever I didnt want to cook, I would just get one of these out of the freezer and remove from the bag, and place it on a cookie sheet in the oven and cook for about 60 minutes. They are GREAT, and the pastry is very flaky and has a wonderful taste. I used the pearl onions from a jar, but think they were the only part that didnt come out so good. They became limp and soggyish thru all the cooking and freezing, but they were not that bad. I havent seen fresh pearl onions in the produce counters around here.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.