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“This savory SHOW-STOPPING CENTERPIECE with every bite being an explosion of flavor! Consisting of a bed sweet, garlic, roasted vegetables placed on a seasoned puff pastry covered with a rich mushroom sauce and topped with an other puff pastry. Serve as called for or as a side by using 1/8 the filling and present with just the bottom pastry. Making for 8 sides. I had it all assemled from start to finish in 1 hour and 15 minutes!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Vegetables:
  3. Place all the vegetable ingredients in one layer in an oven and stovetop proof pan. Toss so it is well seasoned and oiled. Roast for 45 minutes. Stirring every 10-15 minutes.
  4. Mushroom Green Peppercorn Sauce:
  5. In a large pan heat oil and add mushrooms stir fry for 5 minutes season to taste with salt and pepper. Add garlic, green peppercorns, and butter tossing to coat for one minute. Sprinkle flour over mushrooms to make a roux. Add the chicken stock stirring till slightly thickened. Add milk and cheese and simmer over very low heat. Stirring till assembly of the dish.
  6. Meanwhile prepare Puff Pastry:
  7. Place the 8 squares on a greased cookie sheet pan. Pierce the squares with a fork making holes throughout. Brush with an egg wash and sprinkle seeds and salt over each square. Refrigerate till vegetables have roasted for 25 minutes. Then bake for 20 minutes.
  8. Finish sauce:
  9. Transfer cooked vegetables to a dish and cover with foil to keep warm.
  10. Place the roasting pan on stove top over medium high heat. Add wine and scrap to remove all the flavor in the pan, reducing to a 1/4 cup. Strain and stir into the Mushroom Green Peppercorn Sauce adding the parsley.
  11. Arrange:
  12. Plate one pastry square, top with 1/4 of the vegetables pour sauce over the vegetables then top with another pastry square.
  13. Garnish with Fennel Fronds.

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