Puff Pastry Shells Food

PUFF PASTRY SHELLS

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.

CHEESE AND SPINACH PUFF PASTRY POCKETS

Steps:

• Preheat the oven to 400 degrees F.
• Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.
• Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

PUFF PASTRY SHELL CRAB APPETIZERS

Steps:

• Soften the cream cheese.
• Mix all ingredients except shells in bowl.
• Fill pastry shells (approx. 1/2 tsp each).
• Bake according to directions on pastry shell box.
• Serve warm.

PUFF PASTRY TARTS

Steps:

• Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 3/4 inch from edges. Brush border with egg and sprinkle with sugar. Freeze 10 minutes. Bake until puffed and golden, about 15 minutes. Let cool. Gently press center to flatten.
• Meanwhile, combine fruit, sugar, citrus juice, and salt. Let stand 10 minutes. Fill shells with cream and top with fruit mixture. Serve immediately.

CREAM SHRIMP IN PUFF PASTRY SHELLS

Steps:

• In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
• Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
• Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

Steps:

• Cook scallops in boiling salted water for 7-10 minutes and drain.
• Melt butter in large sauce pan.
• Add flour, salt and red pepper.
• Blend well.
• Add cream and milk stirring well and cook until thickened.
• Add paprika and worcestershire sauce.
• Blend well, cover and cook 10 minutes over medium heat.
• Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
• Add crab and cook 10 minutes longer.
• Add Sherry, to taste; try 2 tablespoons to begin with.
• It makes a lot of sauce - so says the recipe.

STRAWBERRY SALAD IN PUFF PASTRY SHELLS

Steps:

• In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
• Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
• Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
• Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.

CREAMED CHICKEN IN PUFF PASTRY SHELLS

Steps:

• Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
• Strain broth and set aside.
• Bake pastry shells according to package directions.
• Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour.
• Gradually stir in milk and about 1 cup of the reserved broth until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the pimientos, paprika, chicken, salt and pepper.
• Cook and stir until heated through.
• Spoon into pastry shells.