Niçoise-Stuffed Patty Shells
Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Number of servings :
Cooking time: 30 minutes
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
2 medium-size tomatoes, seeded and finely chopped
1/2 cup (125 mL) chopped and pitted black olives
2 cloves garlic, minced
4 anchovy fillets, rinsed and finely chopped
1/2 tsp (2 mL) dried thyme, crumbled
1 sheet frozen puff pastry, thawed
Preheat the oven to 400°F (200°C). In a medium-size bowl, combine all ingredients except puff pastry. Place pastry on a work surface and roll into a rectangle 11 inches long, 10 inches wide, and 1/8-inch thick. Using a 1 3/4 inch cookie cutter, cut into 30 rounds. Arrange on a parchment-lined baking sheet, spacing about 1 1/2 inches apart, and refrigerate about 10 minutes.
Transfer baking sheet to the oven and bake until patty shells are puffed and lightly browned — about 10 minutes. Using the rounded end of a wooden spoon, make a depression in the centre of each patty shell, then drop about 1/2 teaspoon of the tomato mixture into each. Serve at once.
Makes 30 mini patty shells.
Imported on 2011-01-20 16:41:26 — Original ID:130