Bite Size Taco Turnovers
INGREDIENTS:
1 sm Red Lobster Cocktail Shrimp
-Party Platter; (30 Shrimp)
1 Sheet (1/2 pkg.) frozen puff
-pastry; thawed
3 Eggs
3/4 c Whipping cream
1/4 ts Salt
1/8 ts Pepper
1 pn Nutmeg
1/8 c Parmesan cheese
4 oz Sharp cheddar or Swiss
-cheese; cut into 1/2 inch
-cubes
1 sm Red Lobster Cocktail Shrimp
-Party Platter; (30 Shrimp)
1 Sheet (1/2 pkg.) frozen puff
-pastry; thawed
3 Eggs
3/4 c Whipping cream
1/4 ts Salt
1/8 ts Pepper
1 pn Nutmeg
1/8 c Parmesan cheese
4 oz Sharp cheddar or Swiss
-cheese; cut into 1/2 inch
-cubes
PREPARATION:
1) Preheat oven to 400? F. Lightly grease 24 two-inch muffin cups. 2) Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12" x 14" rectangle; cut into 24 rounds with 2-1/2" biscuit cutter. Fit pastry rounds in muffin cups. 3) In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. 4) Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side. 5) Sprinkle with Parmesan cheese. 6) Bake 10 minutes or until puffed and golden. Serve warm.
Makes 24 quiches
1) Preheat oven to 400? F. Lightly grease 24 two-inch muffin cups. 2) Place 1 unfolded pastry sheet on a lightly floured board; roll out into a 12" x 14" rectangle; cut into 24 rounds with 2-1/2" biscuit cutter. Fit pastry rounds in muffin cups. 3) In a bowl, beat eggs, cream, salt, pepper, and nutmeg until blended. 4) Place 1 cheese cube in each pastry-lined cup; fill 3/4 full with egg mixture and top with a shrimp, tail to side. 5) Sprinkle with Parmesan cheese. 6) Bake 10 minutes or until puffed and golden. Serve warm.
Makes 24 quiches