| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) frozen (ready to bake) patty shells, thawed |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Parmesan cheese |
| 2 |
ts |
Sesame seeds |
| 1 |
ts |
Parsley flakes (crushed) |
| 1 |
ts |
Celery salt |
| 1/2 |
ts |
Dried thyme – crushed |
INSTRUCTIONS
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@direct.ca (Al)
Date: Wed, 25 Dec 1996 22:22:38 -0800
A Message from our Provider:
“The church is prayer-conditioned.”