Recipe - Pepperidge Farm Patty Shell Hors Doeuvres

See Below

Roll each thawed Pepperidge Farm® patty shell to 1/8inch 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.

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Cut 2 inch squares of the 1/8inch 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 MCRecipe Digest V1 #893 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Nov 9, 1997