Herbed parmesan puffs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10 oz) frozen (ready to bake) patty shells, thawed |
| 1 | Egg, slightly beaten | |
| ½ | cup | Parmesan cheese |
| 2 | teaspoons | Sesame seeds |
| 1 | teaspoon | Parsley flakes (crushed) |
| 1 | teaspoon | Celery salt |
| ½ | teaspoon | Dried thyme - crushed |
Directions
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 1-inch 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 JEWISH-FOOD digest V96 #110 From: alotzkar@... (Al)
Date: Wed, 25 Dec 1996 22:22:38 -0800