Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Hors D’oeuvre Pastry Shells

Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

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Ingredients U.S. Metric
Flour for dusting as needed as needed

Method

Procedure

Preparation

  1. Preheat an oven to 400°F (200°C). Line a sheet tray with parchment.
  2. Dust the work surface with flour and roll out the dough very thin, about 1/16