Pastry Sea Shells

Serves: 8


Pastry for a double-crust pie
8 scallop shells large


At least 1 1/2 hours or up to 1 day before serving:

Preheat oven to 400°. Divide dough in half. Wrap and refrigerate one portion. Roll other portion of dough to 1/4 -inch thickness. Cut into four pieces and fit one piece gently into a scallop shell, trimming dough at edge of the shell. Prick pastry with a fork. Place a second shell on pastry and press shells gently together. Repeat with remaining three pieces of pastry and 6 scallop shells.

Place on a baking sheet. Bake for 12 minutes. Carefully lift off each top shell with a sharp knife and bake pastry shells 3 to 4 minutes longer or until a light golden brown. Place shells on a wire rack and cool at least 10 minutes before gently removing pastry. Repeat with second half of dough. Cover baked pastry shells and store in a cool, dry place.

About 10 minutes before serving:

Reheat shells on a baking sheet in a preheated 375° oven for 8 to 10 minutes.

This Pastry Sea Shells recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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