How to Make Patty Shells

Making patty shells is a great way to use up your left over puff pastry. Of course, you can always make puff pastry specifically for making patty shells, especially if you are making a large batch. If you have already mastered my puff pastry recipe, these will be easy to make and they are very versatile. You can fill them with any sweet or savory filling… the sky is the limit. They make a great base for strawberry shortcake as a nice change from the usual biscuit or sponge cake.

Directions:

Yield: to taste

1. Dust your counter and the puff pastry with flour to prevent it from sticking.
2. Roll out the puff pastry until you reach the desired thickness.
3. Using a large circular cutter, cut out several circles from the puff pastry.
4. Set half of the large circles you just cut out aside. These will make the base layers of the patty shells. With the remaining circles, using a smaller circular cutter, cut out the centers. This will make two pieces, one large circle with the center cut out and one small circle.
5. Brush the flour off the cut out puff pastry and place them on a baking sheet lined with parchment paper.
6. Pierce the base layers using a fork.
7. Make an egg wash by beating together the egg and either the milk or water.
8. Brush the top of the base layers with the egg wash. Place the pieces that have the center cut out on top of the base layers.
9. Put the patty shells in the freezer and let them rest for about 15-20 minutes.
10. Pre-heat the oven to 425°F. Bake the patty shells for approximately 20 minutes, until golden brown.

Now they are ready to use any way you like. Next week’s recipe will be Chicken a la King using these patty shells.