With Tenderflake Patty Shells, baking golden flaky pastries is easy. Whether savoury or sweet, for guests or just yourself, simply bake, fill, and enjoy! Show  Nutrition Facts INGREDIENTS: FLOUR (WHEAT), MODIFIED PALM AND CANOLA OIL MARGARINE (SOYBEAN), WATER, SEA SALT. Every effort is taken to ensure that the information provided is accurate; however, data may change from time to time. Please always check the package for the most current information. Please note that some products may not be available in your area. Please check with your local retailer. Related RecipesStep 1:Lightly sprinkle all-purpose flour onto a clean work surface. Step 2:Using a rolling pin, evenly roll out puff pastry block into a rectangle with ½ inch thickness. Step 3:Using a large round cookie cutter, firmly press into the pastry cutting all the way through. Step 4:Place a smaller cookie cutter in the center of the circle. Be careful not to press all the way through the pastry. Step 5:Using the tines of the fork, make indentations around the outside circle of the pastry until the entire edge is indented. Step 6:Place on baking sheet lined with parchment paper to be placed into the oven. Bake at 400°F for 18 -20 minutes until pastry is puffed and golden.
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes. GalleryRead the full recipe after the video. Recipe SummaryAdvertisement IngredientsOriginal recipe yields 4 servings The ingredient list now reflects the servings specified DirectionsNutrition FactsPer Serving: 1346 calories; protein 19.2g; carbohydrates 108.8g; fat 93.1g; cholesterol 46.5mg; sodium 617.8mg. Full Nutrition
What did you think of this recipe? Share your experience to help others. Most helpful positive reviewRating: 5 stars 03/08/2015 Watch the video before making these! I made these twice; once without watching the video and once after I'd watched it. Both times I used gluten free pastry and imagine this may be the reason they didn't puff as much as a gluten puff pastry would. Not fully understanding the technique, the first time I made them without the "cap" and re-rolled my pastry a bunch of times. I used about 4 or 5 "rings" on each whole circle base. The second time, I followed the method in the video and they came out with a cap, which I was able to remove like in the video etc. The directions here don't tell you what temperature either. The first time I made it at 175°C and the second time I put my oven at 200°C as mentioned in the video. The first time I didn't let them cool in the oven but let them sit on a cooling rack on the counter. For those working with metric cutters. I used a 9 cm and an 8 cm and this didn't work properly. Use cutters with a 2 cm diameter difference. Thank you Chef John for your recipe and THANK YOU to whomever did the video, this recipe wouldn't work without it. Not all of us are chefs and some of us certainly need the detailed instructions. Read More 10 Ratings
Sort by: Most Helpful Most Helpful Most Positive Least Positive Newest Rating: 5 stars 03/08/2015 Watch the video before making these! I made these twice; once without watching the video and once after I'd watched it. Both times I used gluten free pastry and imagine this may be the reason they didn't puff as much as a gluten puff pastry would. Not fully understanding the technique, the first time I made them without the "cap" and re-rolled my pastry a bunch of times. I used about 4 or 5 "rings" on each whole circle base. The second time, I followed the method in the video and they came out with a cap, which I was able to remove like in the video etc. The directions here don't tell you what temperature either. The first time I made it at 175°C and the second time I put my oven at 200°C as mentioned in the video. The first time I didn't let them cool in the oven but let them sit on a cooling rack on the counter. For those working with metric cutters. I used a 9 cm and an 8 cm and this didn't work properly. Use cutters with a 2 cm diameter difference. Thank you Chef John for your recipe and THANK YOU to whomever did the video, this recipe wouldn't work without it. Not all of us are chefs and some of us certainly need the detailed instructions. Rating: 5 stars 11/05/2019 video says to bake at 400 F. Rating: 5 stars 10/07/2018 Loved how easy and stunning on a buffet, will use again! Rating: 5 stars 11/29/2018 These were fun to make and they came out perfect. Being from Philadelphia, I filled them with thinly sliced steak, fried onions and peppers and then I poured cheese sauce over the top - a puff pastry cheesesteak! Rating: 4 stars 01/15/2021 My shells still stanted a little and I was sure I had not pressed the layers ar any point. This was not a big deal and they were absolutely delicious. Rating: 5 stars 02/28/2019 I watched the video, well worth it. Chef John makes it so easy! I though mine had thawed too much so after cutting and egg washing them I popped them in the freezer for about 15 minutes and crossed my fingers...turned out beautiful! Thanks again Chef John for another great recipe! I'll be making these again many times! Rating: 4 stars 06/12/2020 I baked it at 400 F. for 10 minutes (convection oven) and they turned out good. However, I used a muffin pan to bake them. Rating: 5 stars 02/03/2022 This was a perfect recipe. My house was hot, so I had to put them in the fridge for a bit. I couldn't find shells at the store. © Copyright 2022 Allrecipes. All rights reserved. Printed from https://www.allrecipes.com 09/09/2022 What is a patty shell?Definition of patty shell
: a shell of puff pastry made to hold a creamed meat, fish, or vegetable filling.
What are frozen patty shells?Patty shells are available as frozen unbaked shells that may be pre-formed or as flat circular-shaped disks ready to be shaped for baking. They are also made as cup-shaped baked versions that can be found in a bakery section or on the shelf in packaged containers.
Do you Thaw puff pastry shells before baking?It needs to be thawed before it can be baked into something delicious, and doing so overnight in the fridge is the best approach. This allows the pastry to become pliable without softening too much.
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How do you use Tenderflake patty shells?
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