Creamy Vegetables in Pastry Shells

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

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.