Patty Shells
Classic puff pastry patty shells, perfect for savory fillings.
Ingredients
- 1 package (14.1 oz) Puff Pastry (Frozen, thawed)
- 2 tablespoons All-purpose Flour (For dusting)
- 1 tablespoon Cold Water (For brushing)
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Instructions
- 1On a lightly floured surface, roll out the puff pastry to about 1/4 inch thickness.
- 2Using a 3-inch round cutter (or patty cutter), dipped in flour, cut out circles from the puff pastry. You should get about 12 circles. From half of the circles (6), use a smaller 2-inch cutter to remove the centers, creating rings.
- 3Brush the edges of the larger pastry circles with cold water. Gently place the pastry rings on top of the circles, pressing lightly to adhere. This creates the patty shell.
- 4Place the assembled patty shells on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and chill in the refrigerator for at least 15 minutes. This helps the pastry hold its shape during baking.
- 5Preheat oven to 400°F (200°C). Place the chilled patty shells on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed up. The shells should rise their full height and begin to brown in 12 to 15 minutes; continue browning, and finish baking in twenty-five minutes.
- 6Let the baked patty shells cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Fill with your desired savory filling and serve immediately.
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