Florentine Puffs - cooking recipe

Ingredients

1 envelope Knorr leek soup mix
1/2 pt. sour cream
1 (10 oz.) pkg. frozen chopped spinach, thawed (do not drain)
1/2 tsp. curry powder
1/8 tsp. pepper
1 (4 oz.) can mushrooms (bits and pieces), drained
4 tsp. flour
6 frozen Pepperidge Farm patty shells, cut in quarters

Preparation

Combine all ingredients except patty shells.
Press each quarter shell into small ungreased tart pans (1 1/2-inches in diameter, 24 per pan).
Fill shells and bake at 425\u00b0 for 15 to 20 minutes.