Pepperidge farm® patty shell hors d'oeuvres

1 Servings

Ingredients

Quantity Ingredient
---See Below---

Directions

Roll each thawed Pepperidge Farm® patty shell to ⅛-inch thickness. Cut with a sharp knife into diamonds, squares, triangles and long narrow strips. Bake at 400° F for 10 to 15 minutes, or until puffed and brown.

Cool and then top with desired filling. Use deviled ham topped with red caviar, chicken spread topped with olive slices, liver spread topped with crumbled crisp bacon, tartar sauce spread topped with tiny shrimp, melted butter sprinkled with celery salt, garlic salt and onion salt. Or spoon a little canned cherry pie filling topped with whipped cream and slices of strawberries.

*****

Cut 2 inch squares of the ⅛-inch thick puff pastry and top with a whole mushroom (canned), or a whole olive, or a cube of cheddar cheese, or cooked shrimp, or a piece of chicken liver or cube of ham. Brush edge with egg and fold over into a triangle. Bake at 400° F for 15 to 20 minutes, or until puffed and brown. Serve hot.

Recipe by: Favorite Brand Name Recipe Cookbook, 1981 Posted to MC-Recipe Digest V1 #893 by "Crane Walden <cranew@...>" <cranew@...> on Nov 9, 1997

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