Recipe - Herbed Parmesan Puffs

1 pack (10 oz) frozen (ready to
bake) patty shells, thawed
1 Egg, slightly beaten
One half cup Parmesan cheese
2 teaspoon Sesame seeds
1 teaspoon Parsley flakes (crushed)
1 teaspoon Celery salt
One half teaspoon Dried thyme crushed

from: Pat Jester's Brunch Cookery

Preheat oven to 425*F (220C) Slightly overlap patty shells on a lightly
floured board. Roll out to an l8 x 9" rectangle. Brush with beaten egg.
Sprinkle half of pastry with 2 tablespoons Parmesan cheese; fold other half
over to make a square. Roll out to a 16" x 12" rectangle. Brush with beaten
egg and sprinkle with remaining Parmesan cheese Combine sesame seeds,
parsley flakes, celery salt and thyme; sprinkle evenly over cheese. With a
sharp knife or pastry cutter, cut pastry lengthwise into 1inch wide
strips; then cut crosswise to make 1 inch squares. Place squares on
ungreased baking sheet and heat at 375*F (190*C) for 5 minutes. Makes about
120 appetisers.

Posted to JEWISHFOOD digest V96 #110

From: alotzkar@direct.ca (Al)

Date: Wed, 25 Dec 1996 22:22:38 0800