With Tenderflake Patty Shells, baking golden flaky pastries is easy. Whether savoury or sweet, for guests or just yourself, simply bake, fill, and enjoy!
Nutrition Facts
INGREDIENTS: FLOUR (WHEAT), MODIFIED PALM AND CANOLA OIL MARGARINE (SOYBEAN), WATER, SEA SALT.
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Step 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.
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- 10 Ratings
- 8 Reviews
- 6 Photos
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.
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Read the full recipe after the video.
Recipe Summary
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Ingredients
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Directions
Nutrition Facts
Per 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 review
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.
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10 Ratings
- 5 star values: 8
- 4 star values: 2
- 3 star values: 0
- 2 star values: 0
- 1 star values: 0
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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.
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