| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Puff Pastry Sheets |
|
|
defrosted |
| 1 |
|
Egg, beaten |
| 1 |
|
Tuna |
| 2 |
|
Green onions |
| 4 |
oz |
Cream cheese |
|
|
Ground pepper, to taste |
| 6 |
|
Strips bacon, chopped |
| 1/4 |
lb |
Mushrooms |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
|
Egg |
INSTRUCTIONS
The following is taken from "Fabulous Fondues & Party Pieces" Preheat
oven to 425 degrees. Cut out 24 x 4 cm (don't know what this is in
inches) rounds from pastry using a sharp cutter. Combine all the
ingredients thoroughly for desired filling. If combining by hand, chop
ingredients very finely. Place 1/2 tsp. of the mixture on the centre
of each round. Brush edges with a little egg. Fold pastry in half.
Press the edges together carefully to seal them. Use a fork to
decorate the edges. Place on a non-stick baking tray. Brush top with
egg. Bake for 25-30 minutes or until golden brown. Serve the mushroom
or tuna puffs hot. Note: The puffs can be assembled several hours
ahead of time. Store, covered, in the refrigerator. Sesame seeds may
be sprinkled over the puffs prior to baking. Posted to EAT-L Digest 06
Mar 97 by Devon Rae Abrey <dabrey@NETCOM.CA> on Mar 7, 1997
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