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Patty Shells
Preparation info
- Makes
12
patty shells - Difficulty
Easy
Appears in
Published 1965
Professional-looking, crisp, golden main-dish or dessert pastry holders
Ingredients
½
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