| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Puff Pastry Sheets, defrosted |
| 1 |
|
Egg, beaten |
| 1 |
cn |
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
TUNA FILLING
MUSHROOM FILLING
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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