Best Patty Shells Recipes

CREAMED CHICKEN IN PATTY SHELLS

Steps:

• In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.

SEAFOOD PATTY SHELLS

Steps:

• In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
• Add white wine and cook until sauce begins to thicken.
• Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
• Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
• Fill patty shells with seafood sauce.

PATTY SHELLS

Steps:

• Crumble butter, salt, and flour together.
• Slowly add milk and form into ball.
• Roll out 1/8" thick.
• Cut into circles and put in muffin tins.
• Prick with fork.
• Bake 325F for 15 minute.

PATTY SHELLS

Steps:

• 1. Line cookie sheets with parchment paper. With sharp knife, cut dough crosswise in half. Cover half of dough with plastic wrap return to refrigerator.2. Heat oven to 425°F. On lightly floured surface, roll half of dough into 12-inch square. Cut dough with floured 3 1/2-inch round cookie cutter. Do not twist cutter. Dip cutter in flour between cuts. With floured 2 1/2-inch round cutter, cut into centers of 3 1/2-inch rounds by cutting to but not completely through pastry. (This will create center portion to be removed after baking.) Place 2 inches apart on paper-lined cookie sheets.3. Bake at 425°F. for 15 to 20 minutes or until golden brown. Remove from paper. With fork, remove centers from patty shells cool on wire rack. Repeat with remaining half of dough. Fill with favorite pudding or fruit filling.*TIP: * Patty shells can also be used in Chicken à la King in Poultry, Lobster Newburg in Fish & Shellfish, or Salmon à la King in Fish & Shellfish.Nutrition Information Per Serving: Serving Size: 1 Patty Shell * Calories: 290 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 13 g 65% * Cholesterol: 55 mg 18% * Sodium: 270 mg 11% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 3% * Sugars: 0 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 4 Fat or 1 1/2 Carbohydrate, 4 Fat

PATTY SHELLS

Steps:

• Bake patty shells according to the package.
• Sweat onions on medium heat until translucent in cast iron pot or skillet.
• Add chicken and cook for five minutes.
• Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
• Add corn and peas and mix through.
• Add cream of mushroom soup and mix through.
• Add one and a half cans warm water.
• Bring to a boil, cook for five minutes (add water if it becomes to thick).
• Stir in poultry seasoning, salt, and pepper.
• Serve spooned into patty shells and over white rice.
• Open a bottle of white (or red, or both) wine.