Serves: 18
1. Line cookie sheets with parchment paper. With sharp knife, cut dough crosswise in half. Cover half of dough with plastic wrap return to refrigerator.
2. Heat oven to 425°F. On lightly floured surface, roll half of dough into 12-inch square. Cut dough with floured 3 1/2-inch round cookie cutter. Do not twist cutter. Dip cutter in flour between cuts. With floured 2 1/2-inch round cutter, cut into centers of 3 1/2-inch rounds by cutting to but not completely through pastry. (This will create center portion to be removed after baking.) Place 2 inches apart on paper-lined cookie sheets.
3. Bake at 425°F. for 15 to 20 minutes or until golden brown. Remove from paper. With fork, remove centers from patty shells cool on wire rack. Repeat with remaining half of dough. Fill with favorite pudding or fruit filling.*
TIP: * Patty shells can also be used in Chicken à la King in Poultry, Lobster Newburg in Fish & Shellfish, or Salmon à la King in Fish & Shellfish.
Nutrition Information Per Serving: Serving Size: 1 Patty Shell * Calories: 290 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 13 g 65% * Cholesterol: 55 mg 18% * Sodium: 270 mg 11% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 3% * Sugars: 0 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 4 Fat or 1 1/2 Carbohydrate, 4 Fat
This Patty Shells recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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