Pie shell from puff pastry. Puff pastry shells

To prepare the appetizer "Shells with a Pearl" we need the most simple products, salad filling can be varied to your liking. But we will serve an appetizer in shell tartlets made from puff pastry.

Place the finished puff pastry on a work surface lightly dusted with flour. Give the dough sheets time to thaw to make it easier to work with. You do not need to roll out the dough, you need to cut curly blanks with the help of cupcake molds, as shown in the photo.

The smooth side of the cut out "shell" should be additionally crushed with your fingers or a fork - in this place the dough will not rise during baking. On the surface, make shallow incisions with a fan, as if drawing a pattern characteristic of shells.

Put the blanks on a baking sheet pre-lined with baking paper, brush the top with a beaten egg and send to bake for 5-7 minutes in the oven, heated to 180 degrees.

When the "shells" are ready, they must be taken out and allowed to cool slightly. Then cut in half with a sharp knife (not completely!), And how to open it so that you can put the filling inside.

These tartlets can be baked on the eve of the holiday, this way you will save a lot of time when preparing the table.

You can fill these shell tartlets with any of your favorite salads.

I offer my own version - with crab sticks. For it we need quail eggs, with their help, you can also decorate the dish in an original way.

Quail eggs must be boiled. To do this, lower the eggs into a saucepan with cold water. Put on fire, from the moment the water boils, cook for about 5 minutes. When ready, pour cold water over them - this way they will be easier to peel.

Prepare the following ingredients: processed cheese grate on a large grater, crab sticks chop with a knife.

On the sharp side quail eggs cut off the "hats" - about a third of the egg. And put them aside for now - they will be needed for decoration.

Grate the remaining quail eggs on a coarse grater.

Mix all ingredients together and season with mayonnaise. You can add a minced garlic clove if you like. Taste for salt and pepper, you may need to adjust to your taste.

Fill the shell tartlets crab salad and decorate with a pearl - a cut off top of an egg. beautiful appetizer"Shells with a pearl" is ready!
Happy holidays to you!

Step 1: take the dough.

We take our puff frozen dough. It should be defrosted 1-1.5 hours at room temperature in natural conditions. When it is completely defrosted with us, we take a cutting board, sprinkle it lightly with flour and then roll out our dough with a rolling pin.

Step 2: prepare the shape of the shells.

Then we take the molds and with their help we cut out our future shells from the rolled out dough. We press the finished shell a little on one side so that during subsequent baking this side does not rise with us. The main thing here is not to overdo it and not to press the dough too hard.

Step 3: imitate a shell.

Now we take each tartlet and with the help of a knife we ​​make small light cuts on them with a fan to simulate a future shell. It is advisable to make the intersection point of all the cuts a little closer to the edge that we recently pressed down a little. Then our shell will look more believable.

Step 4: bake shells.

Preheat oven at temperature 190-220 degrees. Take a large baking sheet, grease it vegetable oil with a culinary brush and put our shells on it. The main thing is not to lay out the shells very close to each other or even close. Because during baking, the dough may be slightly distributed and increase in volume. We take 2 bowls small but deep. Over one bowl, gently break our chicken egg with a knife and with the help of our hands, release the protein into this bowl. The egg yolk remaining in the shell is poured into another bowl. Make sure that no piece of shell gets into the yolk. If you still got it, then try to carefully remove it from the yolk with a knife. then take a whisk or mixer and beat our yolk. Using the same culinary brush, generously grease each of our shells with beaten yolk and put the entire baking sheet in a preheated oven. Shells should be baked minutes 15-20. After all the shells are reddened, we advise you to remove the baking sheet with them from the oven, cover with a waffle towel and wait until the shells cool down.

Step 5: prepare the filling and fill the tartlets.

While our tartlets are baking, we have some time to prepare the filling for them. We take our avocado, wash it thoroughly under running water, cut it in half with a sharp knife on a cutting board, take out the stone and carefully take out all its pulp from the avocado with a spoon. We take an eel and take out all the bones from it. Then we take a grater and, over a shallow plate, rub the cheese on the large side of the grater. We take a blender and grind our eel in it, along with cream cheese and avocado pulp. Then pour everything back into a bowl and grease with mayonnaise. Carefully cut the cooled tartlets on a cutting board from the more flattened side into halves. When making a cut in them - try not to cut it to the end, otherwise the tartlet may fall apart. Now, with a spoon, carefully fill each tartlet with the filling.

Step 6: serve pearl tartlets.

Sprinkle a little cheese on the inside of each filled tartlet and decorate with red caviar. As a second option, you can make the following filling: mix cream cheese with chopped olives, then sprinkle each tartlet with cheese from the inside and decorate with red caviar on top. By the way, as an option, instead of caviar, you can decorate inside each tartlet with an olive. Now put each tartlet on a serving dish and serve on festive table. Enjoy your meal!

Thawed puff pastry should always be rolled out with a rolling pin in one direction only, otherwise you risk breaking its layer.

We advise you to carefully read the instructions for preparing puff pastry, indicated by the manufacturer on its own label, and then follow this instruction. Like it or not, a commodity producer knows his dough better than any consumer who has taken this type of dough for the first time (or has chosen the dough of this particular brand).

As with any frozen food, we strongly do not recommend re-freezing puff pastry. It will ruin it.

All commodity producers always focus their attention on the fact that any of their dough should not be rolled out strongly - they present it in the form of a rather thin layer, in a couple of millimeters of which about 200-250 layers have already been placed.

Also, many manufacturers do not recommend defrosting their puff pastry in microwave oven. Whether this is due to the fact that the cooking time of the filling itself can be much less than the time to defrost their product, or because their products do not defrost well in the microwave. In general, they do not recommend doing this and that's it.

There are also warnings such as "do not sprinkle flour on the dough, otherwise the dough will lose all taste" or "you must not grease the baking sheet with any animal fat, otherwise the dough will be too greasy."

Calories: Not specified
Time for preparing: Not specified

Not a single festive table, whether it be Swedish or regular, is complete without. There is a wide variety of aperitifs, using all kinds of products. However, the success of a served snack depends not only on palatability dishes, but also from its unusual presentation. Appetizer "Pearl" will decorate any feast and will not leave anyone indifferent. At a small cost, you can decorate the festive table and pleasantly surprise your guests.

Servings: 10-12 pcs.

Required products:

- puff pastry (ready) - 300-350g,
- cottage cheese (soft) - 200-230 g,
- boiled yolk - 1-2 pcs.,
- sour cream - 80-100g,
- a mixture of peppers - to taste,
- salt - to taste,
- garlic - 1-2 teeth,
- olives (pitted) - 10-12 pcs.,
- yolk for lubrication.

How to cook with a photo step by step

1. Defrost frozen dough on the bottom shelf of the refrigerator. Sprinkle the work surface with flour, but not very plentifully. Roll out the dough into a layer 0.8-1 cm thick.
Tip: in order not to disturb the layering, it is recommended to roll out puff pastry in only one direction.




2. With a recess or a zigzag wheel, cut out blanks in the shape of shells, 5-6 cm in diameter.




3. Transfer the prepared products to a baking sheet sprinkled with water.






4. Lubricate the blanks with egg yolk, leaving the edge untouched so that the puff rises evenly.




5. Bake "shells" at a temperature of 180 C, placing in an already preheated oven. Bake for about 15-20 minutes until the products are browned. Carefully remove from pan and set aside.




6. For the filling you need to grind soft curd with garlic passed through a press. Add salt and pepper to taste.






7. In garlic - curd mass add chopped boiled yolks and mix everything thoroughly.




8. Add in small portions sour cream and beat the mass until fluffy.




9. Cooled blanks - cut the shells horizontally into two parts. Using a pastry bag, squeeze onto both halves. curd cream. Assemble both parts, placing an olive in the front part, which will hold the entire appetizer half-open, depicting a pearl. Do the same with the rest of the blanks.




10. Before serving, place the “Pearl” appetizer in the refrigerator.
Enjoy your meal!

buffet appetizer from puff pastry.

Here is such a festive one, buffet appetizer from puff pastry can be prepared very simply and quickly. You will get a real culinary masterpiece, and even very tasty. You can put any filling in such shells at your discretion, but for now, let's get acquainted with the recipe for cooking and the process of sculpting shells.

- puff pastry - 200 g
— processed cheese- 50 g
— egg- 1 PC.
— french mustard- 2 tsp
- dill greens - a few branches
- olives (or olives) - 50 g

Cooking with xaa.su/24Zp:

Puff pastry, when it is ready to work, after defrosting, we proceed to cutting it. We take an ordinary metal mold for baking cupcakes and cut out figured blanks from the dough with it. For one product you will need 2 blanks.

Each piece is generously floured on both sides.

After that, we connect 2 blanks together and squeeze them tightly on one side so that they are connected to each other.

Now, on the upper blank, you can make thin stripes with a knife to create some resemblance to a shell. Just make sure to do this very carefully so as not to cut the dough completely. We also sprinkle these strips with flour.

We spread our future shells on a baking sheet with paper and grease with a beaten egg.

They will be baked for a very short time - 10-15 minutes in a hot oven. In any case, you need to navigate by the golden top and the revealed design.

If this did not happen, then you need to immediately, while the product is hot, carefully open the shell with a knife.

While the blanks are cooling, we will quickly prepare the filling.

We rub melted cheese and boiled egg on a small grater. Add chopped fragrant dill.

Mayonnaise can be omitted - your favorite French mustard will help us add piquancy and a pleasant texture. If you do not have enough salt - add to taste.

We mix our filling and carefully fill the shells with it.

Well, do not forget about the pearl - a black olive or a green olive.