Pastry Shells Food
PUFF PASTRY SHELLS
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g
PASTRY SHELLS
Make and share this Pastry Shells recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Yield 2 pastry shells
Number Of Ingredients 4
Steps:
- Mix and sift flour.
- Cut in shortening with a knife. Add only enough water to hold the ingredients together.
- DO NOT KNEAD.
- Divide the dough into 2 parts and roll out onto a slightly floured wooden board.
- Line the pie pan with only 1 of the dough parts.
- Pinch the edges or use a fork to make the edged design.
- Poke the bottom of the shell with the fork.
- Bake in oven at 460* for 10 - 15 minutes.
- **Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells.
Nutrition Facts : Calories 1061.4, Fat 69.8, SaturatedFat 17.3, Sodium 874.6, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
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- Toss together flour and salt in a large bowl. Add butter pieces and blend into flour with fingertips until mixture resembles cornmeal. Add water and stir with a fork until dough just comes together into a ball. Knead briefly until barely smooth, then pat dough into a 1-inch-thick disk, wrap in plastic wrap and chill for 15 minutes.
- On a lightly floured surface, roll out dough into a 12-inch circle. Roll dough onto rolling pin and unroll into a pie pan. Prick all over with a fork. Line the pastry shell with a 15-inch sheet of aluminum foil, letting edge hang over top. Freeze for 15 minutes.
- Preheat oven to 375°. Fill the foillined shell with 2 cups dried beans. Bake for 20 minutes, remove foil and beans and bake 17 minutes more. Remove from oven and cool on a rack before filling.
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