INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees F.
On a lightly floured surface roll out 1 pastry sheet 1/8-inch thick (about
15 by 11-inches) and with a 4-inch round cutter cut out 6 rounds. Roll out
second pastry sheet and cut out 6 more rounds in same manner. Roll out
remaining pastry sheet and cut out 4 more rounds in same manner. (There
will be a total of 16 rounds.) Transfer 8 rounds to a large baking sheet.
With a 2 1/2-inch round cutter cut out and discard centers from remaining 8
rounds to make rings. Prick rounds on baking sheet with a fork and brush
lightly with some egg wash, being careful not to let wash run over edges.
Center pastry rings on rounds, pressing together lightly to adhere. Brush
tops of rings lightly with some egg wash, being careful not to let wash run
over edges.
Bake pastry shells in middle of oven until golden, about 9 minutes, and
transfer to a rack. With a paring knife carefully cut out and remove pastry
centers to form cavities. Pastry shells may be made 2 days ahead and kept
in airtight containers. Reheat pastry shells in middle of a 400 degree F
oven until warm before serving.
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9067
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998

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