Patty Shells

Preparation info

  • Difficulty

    Easy

  • Makes

    12

    patty shells

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Professional-looking, crisp, golden main-dish or dessert pastry holders

Ingredients

  • ½ recipe Basic Puff Pastry

Method

  • Chill 2 baking sheets.
  • Roll pastry on lightly floured surface to make a rectangle ¼" thick. Cut 10 rounds with 3" plain or fluted cookie cutter.
  • Rinse chilled baking sheets with cold water. Place rounds 3" apart on baking sheets. You can reroll trimmings of pastry to make two more rounds.
  • Press 2" cookie cutter into each pastry round, cutting only halfway through. Refrigerate 30 minutes.
  • Bake, one sheet at a time, in very hot oven (450°F.) 15 minutes. Reduce temperature to 350° and bake until lightly browned, about 15 minutes.
  • With sharp knife, cut around center circles and carefully remove tops; place tops on baking sheet. Scoop out any uncooked pastry in centers and discard. Return shells and tops to oven and continue baking 5 minutes.
  • Repeat with remaining pastry circles on second baking sheet. Use at once, or freeze.
  • Serve filled with creamed chicken or shellfish; replace pastry tops. Or use the tops as the base for canapés.