Ingredients:
24 Peppridge Farm Puff Pastry Shells
2 pkgs white sauce mix (for 2 cups)
12 hard boiled eggs, chopped
Salt and pepper
Tarragon for garnish
Paprika for garnish
Instructions:
Prepare the pastry shells as directed on the package. Pre-boil the eggs the night before if desired. While pastry shells are baking, prepare the white sauce and keep warm on the stove. Wash the fresh tarragon (dried can be used if necessary), dry and set aside. When the pastry shells are puffed and slightly brown, remove from oven. Place on plates and remove scored top from shell. Cover chopped eggs with plastic wrap and heat until warm in the microwave (about 1-2 minutes). Spoon chopped eggs over and into pastry shells. Liberally drizzle white sauce over puff pastry shells. Sprinkle a dash of paprika, salt, pepper, and tarragon over the shells. Garnish the plate with colorful fruit such as apple and orange slices, small grape bunches, etc., and serve.
|
|
