Rustic Egg Tart

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Believe it or not, Easter is only about two weeks away.  How did that happen?   If you have thoughts of a special Easter breakfast or brunch, consider this Rustic Egg Tart.  It's easy to make and spectacular on the plate.  With a fruit salad, some juice and coffee, you have a delicious and special brunch. Oh, and don't forget the Peeps.

Puff pastry is one of my favorite magic ingredients and forms the basis for these individual tarts.  The pastry is partially baked, then topped with two cheeses, egg and bacon and placed back in the oven until the egg white is set.  The tart has great crispness from the puff pastry and bacon.  I experimented with adding arugula to the tart before it was cooked (below) or after it was cooked (above) - it works both ways or leave it out entirely if you're not a fan.

Although the recipe serves four, it's easily doubled if you're having guests - just use two baking sheets and rotate them after half the time in the oven.

Even though this tart works really well as a special breakfast, it works equally well as a light lunch or dinner with a salad.  I could see enjoying one of these tarts at room temperature in the spring sitting outdoors with The Lawyer and a nice glass of bone-dry rose wine.   Yum.

* * click here for a printable recipe version * *

Rustic Egg Tart

Serves 4

All-purpose flour, for dusting

1 sheet frozen puff pastry (half of a 17 to 18 oz package), thawed
2 strips bacon
1 ½ cups shredded havarti cheese
3 tablespoons shredded parmesan cheese
2 cups baby arugula (optional)
4 large eggs
Salt and pepper
Chopped fresh chives for garnish

Preheat the oven to 425d.  Line a baking sheet with parchment paper.  On a lightly floured surface, roll the puff pastry into a 12 inch square, then cut into four equal squares.  Transfer to the prepared baking sheet and prick all over with a fork.  Bake until golden, 8 to 10 minutes.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning until crisp, 8 to 10 minutes.  Remove and drain on paper towels, then crumble.

Let the tart shells cool slightly on the baking sheets.  If the centers are very puffy, prick with a fork to deflate.  Sprinkle evenly with havarti, parmesan and optional arugula (alternatively, arugula can be placed under or around the tarts when served).  Make a shallow well in the cheese in the center of each tart.  Crack one egg at a time into a small bowl, then use the bowl to gently transfer the egg to the center of the tart.  Season eggs with salt and pepper and top with bacon crumbles.  Return the tarts to the oven and bake until the egg whites are set, 10 to 15 minutes.  Top with chives.

Swordfish en Papillote

Cooking something "en papillote" (pronounced en pa-pee-oh) is French for cooking it "in parchment" - basically cooking in a paper pouch to seal in moisture.  If you happen to be Italian, you would call it "al cartoccio".  Not only is it a great cooking method for delicate seafood or poultry because the food remains nice and moist, it's also high drama for dinner guests.  You serve the sealed pouches at the table so each guest can tear theirs open and breath the wonderful aromas.  People react as though they're opening a present - it's really fun.

When I was a kid in Girl Scouts we wrapped potaotes, onions and hamburgers in aluminum foil and grilled them over a campfire.  Basically it's the same thing although we called them hobo packets.  OK, probably some of you that know me well are scratching your heads at the thought of me as a Girl Scout.  Technically, I was a Brownie and didn't last long enough to be a Girl Scout.  I disliked selling cookies to strangers and thought the brown uniform was too ugly for words.  The green Girl Scout uniform is the second ugliest outfit in the world.  Why did someone think they should dress girls in tree colors?

Sorry, back to recipes.  This one features tender, moist swordfish and linguine in a very flavorful Mediterranean sauce that includes tomatoes, capers, roasted red peppers, and black olives.  The taste is as spectacular as the colorful presentation.

wax paper version

You can use either parchment paper or wax paper for your pouches - parchment paper is more traditional but wax paper shows off the beautiful colors.

parchment version

The only trick is how to cut and wrap the paper to ensure it looks pretty and stays sealed.  I'll show you step by step in the recipe below.

If you don't like swordfish you could try this with any fish you like, or with chicken breasts. As I said, the beauty is that the fish or meat is fully cooked but still very moist because it basically steams in the pouch.  The sauce recipe makes more than you'll need so you can have the leftovers on pasta later that week with a little parmesan sprinkled on top.  Yum.

* * click here for a printable recipe copy * *

Swordfish en Papillote
Serves 4

Note: this recipe makes about 1 quart of sauce. You will have leftover sauce that can be used to top pasta or chicken for another meal.

1 28 ounce can of whole plum tomatoes
Salt and pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
¼ cup minced red onion
2 tablespoons of rinsed and drained capers
½ cup roasted red bell peppers, coarsely chopped
12 pitted and sliced kalamata olives
2 tablespoons fresh lemon juice
½ teaspoon dried red pepper flakes
6 tablespoons olive oil, divided
½ lb dried linguini
4 large sheets of parchment paper or waxed paper or brown paper lunch bags
4 (5-6 oz) swordfish steaks

Drain the tomatoes and slice thinly lengthwise. Place in a large bowl and season with salt and pepper. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper flakes, and 4 tablespoons of olive oil. Stire gently to mix and set aside at least one hour for flavors to blend.

Preheat oven to 450d.

Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons of olive oil. Reserve.

Trim the skin off the swordfish steaks and trim away any dark red areas. Salt and pepper on both sides.

Fold each sheet of parchment or waxed paper in half. Place the fold on the bottom edge. Starting at the right side, cut a large semi-circle with the fold as the spine and one end more pointed then the other.

Open the paper and place a small pile of linguini on one side, close to the fold. Top with a spoonful of tomato sauce to moisten the linguini. Lay a piece of swordfish on top and add another spoon of sauce. Season with salt and pepper.

Fold the other half of the paper over the fish. Starting at the flatter end of the semicircle (not the pointy end), fold 1-2 inches of the edge inwards. Work your way around the circle making a series of tight, overlapping folds to enclose the fish. When you reach the pointy edge, fold the last pleat several times and wrap it under the pouch.

(Alternately, place a small square of parchment or waxed paper on the bottom of four paper lunch bags, add the ingredients as described, and fold over the tops of the bags.)

wax paper version

parchment paper version

Place all bags or pouches on a baking sheet and bake for 15 minutes. To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.

Spinach Salad with Spicy Orange Dressing

The Lawyer and I over-endulged a little last weekend so it was time to even the scales with a nice light healthy dinner.  Although this spinach salad is light in calories and fat, it's loaded with vitamins and anti-oxidants.  It has such big, bold flavors and crunchy textures that it's very satisfying as a vegetarian entree, but you can amp up the protein if you want by adding some cooked crumbled bacon, grilled chicken or shrimp, or whatever.  We chose to add a little bacon since we had some in the freezer.  With a piece of crusty bread on the side it was a filling dinner.

We happen to like spicy foods, but I was reminded that not everyone shares our tastes when I was at a bridal shower recently and one of the participants pronounced a small tea sandwich as "too spicy" because it had black olive tapenade and feta cheese.  She didn't even get as far as the peppadew garnish. ( I thought it was the best sandwich out of the lot.)  Oh well, everyone's tastes are different.  This salad is spicy but not overly so, and you can control the amount of heat by varying the amount of red pepper sauce (or leave it out entirely).  You can also leave out the red jalapeno - I liked the way it looked a a garnish but I would certainly fine slice or mince it if you intend to eat it.

There are two ingredients in this recipe that you might not be familiar with - daikon sprouts and jicama.  Daikon sprouts are like alfalfa sprouts except they're from Japanese daikon radishes, so they have a slightly spicy radish-y flavor.  I found them in the produce section next to the alfalfa sprouts.  They're worth searching out because they go so beautifully in this salad but if you can't find them you can substitute alfalfa sprouts or bean sprouts.

Jicama is the other interesting ingredient.  Pronounced hi-ka-ma, it's the tuberous root of a native Mexican vine also called the Mexican Turnip.  It's not going to win any beauty contests anytime soon.

Jicama is typically peeled, cut up and eaten raw.  It has a crisp white interior (better-looking than the exterior) and a slightly sweet and starchy flavor somewhat reminiscent of a potato or an apple.

Along with the carrots and almonds, it adds great crunch to the salad in addition to a subtle sweetness. It can be found in the produce section near parsnips and turnips.  (Just tell your kids it's a fruit.)

* * for a printable recipe version, click here * *

Spinach Salad with Spicy Orange Dressing

Serves 4

1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
6 cups washed baby spinach
1/3 cup julienned carrot
1/3 cup julienned jicama
1/3 cup daikon sprouts
1/3 cup sliced almonds, toasted
2 tablespoons mixture of black sesame seeds and white sesame seeds
Half a red jalapeno for garnish (optional)


For the dressing, cook the orange juice in a saucepan over medium heat until syrupy and reduced to approximately 3 tablespoons, about 15 minutes. Combine with the honey, sesame oil, soy sauce, vinegar, and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.

For the salad, mix the spinach, daikon sprouts, carrot and jicama in a large bowl. Add the dressing and toss to coat well. Garnish with almonds, sesame seeds and red jalapeno (if using).


Optional: add crumbled cooked bacon, cooked sliced chicken or pork, or cooked shrimp



Lasagna Techniques

Everyone loves lasagna, don't they?  Yes, it's some work but it makes a lot and re-heats or freezes really well.  It's great for a weekend afternoon project.  I'd like to pass along three techniques that I've recently learned for making lasagna in addition to giving you a really good recipe in case you don't happened to have one from your great-grandmother.

1.  Lasagna is too big
Not many of us have huge families any more and it seems a shame to reserve lasagna only for big parties.  If you make it for a small family, you end up eating it every day for the next two weeks which is probably not the best idea.  So what are you supposed to do with a 9x13 pan of lasagna?  Make two smaller pans. I used the following recipe that called for a typical 9x13 pan and instead used two glass dishes that were each about 8" square.  Have one for dinner and freeze the other one for later or give it to a friend or relative.  Why did it take my entire life for me to figure this out? 

baked and cooled - love the way the noodles rise at the corners

2. Lasagna tends to fall apart when you try to serve it
For greater structural integrity, place each layer of noodles in the opposite direction.  Again, why didn't I do this before?  Maybe because the noodles were sized to fit a 9x13 pan.  See #1 above.

3. Lasagna runs all over when you serve it
Take a tip from restaurants and bake the lasagna the day before you want to serve it.  It cuts into perfect, clean pieces the next day prior to re-heating.  This gives you the added benefit of being able to serve lasagna any night of the week.

The following recipe is slightly unusual in its use of zucchini and cremini mushrooms (I always like recipes with lots of vegetables).  Italian sausage is the protein - you can choose a pork or turkey version, mild or spicy.  (You could even use a vegetarian sausage.) We recently made this recipe for The Lawyer's parents (who can't tolerate much spice) so their pan was mild but we added crushed red pepper flakes to our pan.  Everybody was happy.  By the way, if you happen to have roasted tomatoes left from last summer (see my August post), they make a fabulous addition to lasagnas.

One last thought - when The Lawyer and I were making the lasagna for this post (yes, he helps) he asked me why it didn't call for no-cook noodles.  The reason is structural integrity - how the lasagna holds together when you cut and serve it.  This recipe has good structural integrity due to three reasons - the ratio of sauce to noodles, the slight overlapping of the individual noodles, and criss-crossing the noodle layers.  If you use no-cook noodles you have to use more sauce because the noodles absorb moisture as they cook.  You shouldn't overlap them because they expand in all directions as they absorb moisture, and it's harder to criss-cross the layers because you can't neatly cut them to size.  You could try breaking them but that sounds a lot harder.  So, if you value the convenience of no-cook noodles and don't care that the lasagna layers might slide around a little on your plate, go ahead and use them.

* * click here for a printable recipe * *


Lasagna
Makes 1-9x13 pan or 2-8x8 pans

1-1/2 (16 oz) boxes of lasagna noodles
Olive oil
1 pound Italian sausage (hot or mild or a mix)
4 cloves garlic, smashed, divided
Crushed red pepper flakes
1 (12 oz) package cremini mushrooms, stems removed and caps sliced
1 large zucchini, cut in quarters lengthwise and sliced crosswise
2 cups ricotta
2 cups grated parmesan, divided
2 eggs, lightly beaten
6 to 7 fresh basil leaves, cut into chiffonade
1 large jar marinara sauce (or homemade)
1 pound grated mozzarella

Bring a large pot of salted water to a boil. Working in batches, cook the lasagna noodles until they’re soft and pliable but not limp, 6-7 minutes. Remove from the water and lay flat on parchment paper or a sheet tray to cool.

In a large sauté pan, place 1 tablespoon of olive oil over medium-high heat. Remove the sausage from casings, add to the pan and cook, breaking up with a wooden spoon, until brown and crumbly. Remove from the pan and reserve on paper towels.

Pour the fat from the pan and add new olive oil together with 2 cloves of garlic and a pinch of crushed red pepper over medium heat (be careful not to burn the garlic). When the garlic becomes very aromatic, remove it from the heat and discard. Add the mushrooms to the pan and season with salt. Cook until the moisture has evaporated and the mushrooms are golden, 4 to 5 minutes. Remove from the pan and reserve. Repeat the process with the remaining garlic and zucchini.

In a small bowl, combine the ricotta, half the parmesan, the eggs, and the basil. Mix to combine well and season with salt.

Preheat the oven to 350 degrees.

Spray a 9x13 deep baking dish (or two 8x8 baking dishes) with non-stick cooking spray. Spread the bottom of the dish with marinara sauce. Arrange a layer of lasagna noodles, overlapping slightly (cut to fit if needed). Spread 1/3 of the ricotta mixture over the noodles. Arrange a second layer of noodles over the ricotta in the other direction. Spread a light layer of sauce, then add 1/3 of the sausage, 1/3 of the mushrooms, and 1/3 of the zucchini. Sprinkle a layer of mozzarella and some of the remaining parmesan over the vegetables. Repeat these layers until all ingredients have been used up and the pan(s) are full. Be sure there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and parmesan. Cover with foil.

Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 75 minutes, removing the foil for the last 20 minutes or so. Let cool for 20 minutes before slicing.

May be baked in advance and reheated for the most perfect slices. May be frozen, baked or unbaked. Thaw overnight before baking or reheating.

Very Lemon Chicken and Fruited Couscous

This week's post is a "two-fer", courtesy of a recent girls' getaway weekend in the sun. Among other strenuous activities like shopping and lounging at the spa, we managed to make a delicious yet healthy dinner of very lemony chicken and couscous with dried fruits and almonds. Either recipe can stand alone or be combined with other foods but they go particularly well together. Both make great dishes to take to any large gathering since they can be served warm, cold or room temperature.  As the chicken cools the sauce thickens to a syrupy consistency which then can be drizzled over the chicken when served.  The last time I made the chicken I served it cold over a fresh spinach salad and it was truly delicious.

The couscous has lemon notes that echo the lemon chicken in addition to dried apricots, golden raisins, currants and toasted almonds that give it a slightly Mediterranean feel.  If you don't like any one of the dried fruits feel free to substitute but don't leave them out altogether - they lend a slight sweetness that really makes the dish.

So here are my friends that participated in making (and eating!) the meal.  They insisted on previewing the picture before they would allow it on my blog, and they also insisted that it should not be full-length.  I have good-looking and funny friends - Jessica, Michelle and Karrine.

* * click here for a printable Lemon Chicken recipe * *

Very Lemon Chicken

Serves 4

3 lemons
4 boneless skinless chicken breast halves (6-8 oz each)
1/3 cup flour
½ teaspoon salt
½ teaspoon paprika
2 tablespoons vegetable oil
1 teaspoon fresh thyme, chopped
½ cup chicken stock
3 tablespoons packed brown sugar


Preheat oven to 350 degrees.

Grate the zest from two lemons and set aside. Sprinkle the juice from one of the lemons over the chicken breasts (reserve the second lemon). Mix the flour, salt and paprika in a large zip-top bag and shake one chicken breast at a time in the mixture. Remove from the bag and shake off any excess flour. Repeat with the remaining chicken pieces and then discard the flour.

Heat the oil in a large frying pan over medium-high heat. Add the chicken and fry until lightly browned on both sides, about 3 to 5 minutes per side. Transfer the chicken to a foil-lined baking dish.

Thinly slice the remaining lemon that was not zested. Top each chicken breast with the reserved zest, the thyme, and lemon slices. Put in the oven and bake, uncovered, for 20 minutes.

In a small bowl, juice the remaining lemon that was zested. Add the chicken stock and brown sugar to the juice, stirring until the sugar dissolves. After 20 minutes of baking, top the chicken with the lemon-sugar mixture. Bake an additional 30 to 40 minutes or until the chicken tests 180 degrees on a meat thermometer. Baste with the pan juices halfway through the cooking time. Remove from the oven and serve, or cool and refrigerate (covered) until ready to serve, up to two days. Spoon any pan juices over the chicken when served.


* * click here for a printable Fruited Couscous recipe * *

Fruited Couscous
Serves 4

1-1/2 cups low sodium chicken broth
1-1/2 cups couscous
1/3 cup finely diced dried apricots
2 tablespoons golden raisins
2 tablespoons dried currants
1-1/2 teaspoons dark Asian sesame oil
1 lemon, zested and juiced
2 tablespoons chopped fresh flat leaf parsley
1/3 cup sliced green onions including 2” of green tops
1/3 cup sliced almonds, toasted


Bring broth to a simmer in a medium lidded saucepan over medium-high heat. Stir in couscous, apricots, raisins and currants. Cover and remove from heat. Let rest for 5 minutes.

Uncover pan and fluff the couscous with a fork. Stir in sesame oil, lemon zest and juice, parsley, and green onions. Taste and season with salt. (Couscous can be made 20 to 30 minutes in advance. Keep covered in pan.)

Serve sprinkled with almonds. May be served warm or cold.

Turnovers

Turnovers are incredibly easy to make - they only have three ingredients so how hard can it be, right?  It's mainly just a bit of assembly.  The hardest part is deciding where to categorize the recipe in my plethora of three ring recipe binders - are they a snack, sandwich, breakfast, or dessert?  The answer is "yes", which isn't particularly helpful when trying to figure out where the recipe is.  If I was insanely organized I would probably create an alphabetized index of my hundreds and hundreds of recipes so I could cross-reference by keyword, but that's too much even for me. 

I just noticed that I've done two posts in a row using puff pastry.  Well, at least they're dramatically different recipes and puff pastry is still a magic ingredient - really easy to use but it looks really complicated.  You can put literally any filling in a turnover - savory or sweet - to suite your tastes.  For this post I did half chocolate and half apple turnovers.  I'm thinking of trying cheese, arugula and prosciutto turnovers in the near future.  Any type of jam works exceptionally well also - I recently saw something about cream cheese and blackberry jam that sounded enticing for a turnover filling.  And how about lemon curd?  I love lemon. The only thing to watch is that the filling isn't extremely liquid or it will end up running out of the turnovers and all over your oven.

The other dimension you can vary is the size.  The chocolate turnovers were small using 4" squares of puff pastry.  The apple turnovers were more what you would call a "normal" turnover size using 6" squares of puff pastry.  It all depends on what you intend to use them for - the chocolate turnovers were treats for The Lawyer's office and the apple turnovers were breakfast.

 The other good news is that you can make these ahead and refrigerate or freeze them, then just throw them in the oven when you want them.  Yum!

* * click here for a printable recipe* *


Turnovers
makes 18 small or 8 large turnovers

1 (17-1/4 oz) package puff pastry sheets
1 egg, beaten
Filling: 4 oz finely chopped semisweet chocolate, or 18 teaspoons of jam or lemon curd, or apple filling (below)



Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.

Working with one sheet at a time on a lightly floured work surface, roll the puff pastry sheet lightly and trim to a 12” square. Cut evenly into nine 4” squares or four 6” squares, depending on your preference.  Working with one square of dough at a time, place a portion of filling (chocolate or 1 teaspoon of jam or lemon curd) on the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. 

Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart. Place in the freezer for 20 minutes to harden, then brush the dough tops with the egg wash and pierce the top of each with a small knife.

Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers on a wire cooling rack. May serve warm or cold.


Apple filling:
2 Granny Smith apples, peeled, cored and sliced
1 tablespoon butter
½ cup brown sugar
½ teaspoon cinnamon
1-1/2 teaspoons cornstarch

Melt the butter in a medium skillet over medium heat. Add the apples and stir for about 2 minutes. Add the brown sugar and cinnamon and cook, stirring, for 2 more minutes. Stir together the cornstarch and ½ tablespoon water. Pour into the skillet, mix well, and cook for 1 more minute until thickened. Remove from the heat to cool. When adding to the pastry sheets, drain the apples slightly so the turnovers won’t have too much liquid.

Special Dinner - Chicken, Gruyere and Fig in Puff Pastry

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I was a logical child.  When my mother asked me (4 years old) and my sister (8 years old) one day whether we would like a baby brother or sister, I didn't interpret it as a yes-no question.  Rather, I thought it was multiple choice, and enthusiastically voted for a baby girl.  Now, we had catalogs lying around the house full of all kinds of things to order.  Since I had never seen grownups picking out children in a store, I logically assumed they were ordered from a catalog (specifically the Sears catalog - they had the widest range of household items).  You can imagine my consternation, therefore, when my mother brought The Brother home from wherever.  My sister and I quickly warmed to him when we realized that baby brothers are just as fun to dress up as our dolls were, particularly with lamp shades. ( Hmmm, I do believe there are a few pictures left lying around somewhere.)

In my humble opinion the very best way to show someone you care is to cook them a special meal, whether it's for their birthday or that certain holiday featuring lots of red hearts that's coming up.  Sure, you can plunk down a piece of plastic at a restaurant.  But a homemade meal displays more time, attention and effort.  Even people who claim they "don't want to celebrate" like a little attention.  And with all the dinero you save by not going out, you might even buy them a little something from a catalog.

The magic ingredient in this recipe is the puff pastry.  You don't have to make it - it comes premade in the freezer section of the grocery store - but it transforms foods into something special and it looks really complicated even though it isn't.  Chicken, fig jam and gruyere cheese are encased in the puff pastry to form a pretty package.  Dress it up further by putting it on a piece of red leaf lettuce, serve it with a glass of wine,  and it'll look like something in a restaurant.

The slight sweetness of the fig jam contrasts really well with the nuttiness of the melty gruyere and the richness of the chicken, not to mention the buttery puff pastry.  The first time I made this recipe I wrote a note that it would be a good dinner for our Gourmet Club, which is high praise indeed.  (We take our food seriously in Gourmet Club!)


* * click here for a printable recipe version * *


Chicken, Gruyere and Fig in Puff Pastry
Makes 4 servings

4 small boneless skinless chicken breasts (or two very large breasts cut in half)
Salt and pepper
1 tablespoon minced fresh rosemary
1 tablespoon olive oil
1 sheet puff pastry, thawed according to directions on the package
4 slices of gruyere cheese (1/4" thick), cut to fit on top of the chicken pieces
¼ cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash


Preheat the oven to 400d.

Pound each chicken piece lightly to an even thickness. Season the chicken with salt, pepper and rosemary. Heat the oil in a large non-stick skillet over medium heat. Lightly brown the chicken on both sides, approximately 3 minutes per side. Remove from heat.

Line a rimmed baking sheet with parchment paper. On a lightly floured board, use a rolling pin to roll the puff pastry until it is 12 inches square.Cut into four equal squares. Place a piece of chicken on each square and top with fig preserves and a piece of cheese.

 Wrap the dough up and over the chicken, sealing the edges with egg wash.

(May be wrapped and frozen at this point. Thaw overnight before proceeding.)

Brush the tops of the packets all over with the remaining egg wash. Bake 15 minutes, until golden.