Professional-looking, crisp, golden main-dish or dessert pastry holders
½ recipe Basic Puff Pastry
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.