I had a box of frozen puffed pastry in my freezer for a while now and I wanted to use it up so I found a recipe on the Pepperidge Farm website that looked easy cause I love easy…LOL!!! These make a perfect appetizer for a party or even a quick snack.
Creamy Vegetables in Pastry Shells
Serves 6
Recipe courtesy of Pepperidge Farms
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions*
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup milk or water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/3 cup milk or water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
Directions
Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Divide the vegetables among the pastry shells. Spoon the soup mixture over the vegetables.
*Note: For a more brown color, beat one egg with one tablespoon of water and brush over the top of the pastry shells before baking.
That is a really good way to use those puff pastry shells.
I love puff pastry!! This a a great dish…. thank you for visiting my blog.