You use puff
pastry as the shell and inside you have hearty ham and shredded cheese.
Not exact matches
I admit that my favorite way to eat this caramel flavored spread is from a spoon, but it is also great when poured over ice cream, used
as a dip for fruit, spread on bread or even pancakes, poured over popcorn, used
as a flavoring in homemade ice cream or yogurt,
as a frosting, to sandwich two cookies together (especially in Alfajores),
as a layer in Millionaire's Shortbread Bars, or in a Banoffee Pie (takes a
pastry shell and fills it with Dulce de Leche, sliced bananas, and whipped cream).
To make the stuffing of the
shells easier you can use the trick of using a ziplock bag
as a
pastry bag.
The good thing about this recipe is that you can also serve the chocolate filling in ramekins if you can't be bothered to make the
pastry shell (bake it for the same time
as you would with the tarts).
Traditional pumpkin pie recipes use aromatic spices such
as nutmeg, cinnamon, cloves, and ginger to give the pumpkin custard a unique flavor before being baked in a sweet shortcrust
pastry shell.
As a nut lover, I'd be tempted to try using a nutty
pastry shell on these, though too.
Ingredients: 1 store - bought frozen
pastry shell, such
as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly sliced 1 (5 - ounce) package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 - ounce) package assorted mushrooms 2⁄3 cup freshly grated Parmesan (about 3 ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites
Light crispy
pastry shells stuffed with strawberry cream sounds absolutely divine Kelsie:) This is such a cute addition to all spring / summer parties
as well.