In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
orm a sauce and simmer for 5 minutes. Add in the
Prepare pastry shells according to package directions. Meanwhile, in 1-quart saucepan combine soup and milk.
Over low heat, heat through, stirring often.
Evenly divide hot cooked vegetables among pastry shells.
Spoon sauce over vegetables and pastry shells.
Serves 6.
nd set aside.
Bake pastry shells according to package directions.
Cook spinach per package directions.
Drain.
Combine with rest of ingredients.
Bake pastry shells for 12 minutes at 375\u00b0. Let shells cool.
Add spinach mix.
Bake 15 minutes at 375\u00b0. Serve warm.
(193 degrees C). Place pastry shells on a baking sheet.
Prepare pastry shells as directed on package.
In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often.
Remove and cook remaining chicken. Reduce heat to medium-low, add 1 tablespoon margarine, cook broccoli and mushrooms until tender and liquid has evaporated, stir often.
Stir in soup, milk and mustard.
Heat to boiling. Return chicken to skillet.
Heat through, stirring occasionally. Spoon over pastry shells.
Serves 6.
Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
Repeat with remaining chicken.
Reduce heat to medium.
Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard.
Heat to boiling.
Return chicken to skillet.
Heat through, stirring occasionally.
Spoon over pastry shells.
Serves 6.
Prepare the pastry shells according to the package directions.
Heat oil in a 10-inch skillet over medium-high heat.
Add the mushrooms**, garlic, rosemary and thyme.
**If mushroom are large chop to desired size.
Cook until the mushrooms are tender, stirring often.
Stir the wine and vinegar in the skillet.
Cook until the liquid is reduced by half.
Stir in the soup and milk and heat to a boil.
Spoon the mushroom mixture into the pastry shells.
Top with shredded cheese, then parsley.
Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Arrange pastry shells on a baking sheet.
Bake in the preheated oven until golden brown, 8 to 10 minutes.
Melt butter in a saucepan over medium heat. Add apples; cook and stir until slightly softened, 3 to 5 minutes. Add bacon; cook until sizzling, about 1 minute. Add chicken; cook and stir until no longer pink, 5 to 7 minutes. Divide filling over the 6 baked shells right out of the oven.
Prepare pastry shells according to package directions.
Mix chicken broth with cornstarch and teriyaki sauce.
In a large skillet, heat oil over high heat.
Add snow peas and green onions; stir-fry until almost tender-crisp.
Add shrimp, and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp turn pink.
Serve in warm pastry shells.
Makes 6 servings.
n flour; cook and stir for 1 min. Remove from heat
he temperature recommended for puff pastry shells.
Bake puff pastry shells according to package
In large bowl, stir together all ingredients except the puff pastry shells.
Transfer to a 4-5 qt slow cooker.
Cover and cook on LOW setting for 3 1/2-4 1/2 hours.
A half hour before serving, preheat oven to 400\u00b0F.
Cook pastry shells according to package instructions.
Serve pastry shells filled with creamy turkey and topped with pastry lid.
side.
Place the puff pastry shells on the prepared cookies sheet
00\u00b0.
Bake the pastry shells according to package directions.
Place butter in a skillet to melt.
Add ground beef and onion. Brown until done.
Add seasoning and water to make gravy by adding a little flour or a white sauce with cornstarch.
Make pastry shells and cut into oval shape.
Cover with the meat mixture.
Wet edges of pastry and fold over to make an envelope and crimp edges of pastry with fingers.
Make a slit in top of each bridie.
Bake at 400\u00b0 for about 8 to 10 minutes or until lightly brown.
lace in hot oil; cook for 5 minutes, turning to brown
Bake pastry shells according to package directions.
Ten minutes before serving sautee mushrooms in olive oil over high heat until golden brown.
Add garlic and cook for 1 minute.
Add wine and cook until reduced by 1/2.
Lower heat add cream and seasonings.
Cook until sauce thickens.
Divide mushroom mixture into six cooled shells.