Patty Shells Recipes

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PUFF PASTRY SHELLS



Puff Pastry Shells image

These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 30m

Yield 4

Number Of Ingredients 3

1 egg, beaten
2 tablespoons water
4 sheets frozen puff pastry

Steps:

  • Beat egg and water together in a small bowl.
  • Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
  • Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g

CREAMED CHICKEN IN PATTY SHELLS



Creamed Chicken in Patty Shells image

My mom's tasty creamed chicken makes a wonderful main dish, and when you add extra vegetables, it becomes an entire meal. The recipe might look long, but it's well worth the effort. -Mared Metzger Beling, Eagle River, Alaska

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 13

1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
2 packages (10 ounces each) frozen puff pastry shells
1 cup sliced fresh mushrooms
1 medium green pepper, chopped
1/2 cup small fresh broccoli florets
5 tablespoons butter, cubed
6 tablespoons all-purpose flour
2 cups milk
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon paprika

Steps:

  • In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

Nutrition Facts : Calories 653 calories, Fat 41g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 941mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

PATTY SHELLS



Patty Shells image

Make and share this Patty Shells recipe from Food.com.

Provided by cookalot 2

Categories     Breads

Time 35m

Yield 6 shells

Number Of Ingredients 4

1/3 cup butter
1/4 teaspoon salt
1 cup flour
1/4 cup milk

Steps:

  • Crumble butter, salt, and flour together.
  • Slowly add milk and form into ball.
  • Roll out 1/8" thick.
  • Cut into circles and put in muffin tins.
  • Prick with fork.
  • Bake 325F for 15 minute.

Nutrition Facts : Calories 172.7, Fat 10.8, SaturatedFat 6.7, Cholesterol 28.5, Sodium 174.9, Carbohydrate 16.4, Fiber 0.6, Sugar 0.1, Protein 2.6

SEAFOOD PATTY SHELLS



Seafood Patty Shells image

Recipe taken from a recipe card from one of our local grocerie stores. I like making variations of this dish and I will use crabmeat or even leftover cooked salmon. You can also add any kind of your favourite vegetable.

Provided by Poutine

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 leek, white part only, minced
1 onion, chopped
1/3 cup all-purpose flour
1/4 cup white wine
2 1/2 cups hot milk
1 1/2 cups table cream
1 tablespoon chicken base
0.5 (400 g) bag frozen scallops, thawed
1 (200 g) bag cooked nordic shrimp
1/2 cup frozen peas
salt and pepper
2 tablespoons chopped fresh dill
6 store-bought patty shells (vol-au-vents cases)

Steps:

  • In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
  • Add white wine and cook until sauce begins to thicken.
  • Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
  • Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
  • Fill patty shells with seafood sauce.

PATTY SHELLS



Patty Shells image

Once is never enough. Add as many or as little vegetables, to your taste, or serve vegetables on the side.

Provided by kdsmithatf

Categories     Lunch/Snacks

Time 40m

Yield 3-6 serving(s)

Number Of Ingredients 12

6 patty shell vol-au-vent cases
2 (10 ounce) cans condensed cream of mushroom soup (campbells)
4 chicken breasts, cubed
1 large white onion, diced
2 carrots, diced
2 celery ribs, diced
12 mushrooms, 1/4 'd
1 cup frozen corn
1 cup frozen peas
1/2 teaspoon poultry seasoning
1 teaspoon salt
1 tablespoon fresh ground black pepper

Steps:

  • Bake patty shells according to the package.
  • Sweat onions on medium heat until translucent in cast iron pot or skillet.
  • Add chicken and cook for five minutes.
  • Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
  • Add corn and peas and mix through.
  • Add cream of mushroom soup and mix through.
  • Add one and a half cans warm water.
  • Bring to a boil, cook for five minutes (add water if it becomes to thick).
  • Stir in poultry seasoning, salt, and pepper.
  • Serve spooned into patty shells and over white rice.
  • Open a bottle of white (or red, or both) wine.

Nutrition Facts : Calories 1159.6, Fat 66, SaturatedFat 17, Cholesterol 123.7, Sodium 2461.6, Carbohydrate 86.7, Fiber 8.3, Sugar 11.7, Protein 57.9

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