Puff pastry and won ton (Gyoza) wrappers make excellent casings for hors d'oeuvres. Prepare the casings in minutes and then fill them or top them with any manner of good things. I like to use the round skins instead of the square ones, as they eliminate cutting the corners and shaping. They are thinner, so handle gently.
To Make Casings for Cold Hors d'oeuvres:
1 package (10 ounces) round (Gyoza) skins,
about 60 skins
Lightly grease a mini-muffin tin (with 12 or
24 molds) with butter or margarine. Gently separate the skins
and ease them into each mold, spreading the sides to form a cup.
Bake at 350° for 5 to 6 minutes, or until lightly browned
and crisp. Continue with remaining skins. Can be held at this
point at room temperature. Fill with desired filling and serve.
Sample Filling:
4 ounces feta cheese or goat cheese, at room temperature
4 ounces low-fat cream cheese, at room temperature
1 tablespoon lemon juice
3 tablespoons minced chives
3 tablespoons minced sun-dried tomatoes or minced olives or
minced fresh tomatoes
Beat together first 3 ingredients until blended. Stir in chives and optional filling. Place a teaspoon of filling into each casing and sprinkle tops with a few minced chives. Will fill 36 casings.
To Make Pastry Bases for Hot Hors d'oeuvres:
1 frozen puff pastry sheet (about 8 ounces)
defrosted
in the refrigerator
Lightly grease a 10x15-inch jelly-roll pan with butter or margarine. On a floured board, roll out the puff pastry to measure about 12x12-inches. Cut rounds, hearts, triangles with a biscuit cutter and place them on the prepared baking pan. Place a little topping in the center of each and bake at 400° for about 20 minutes, or until nicely browned. Yields 16 pastry bases.
Sample Topping, Baby Pizzas:
16 teaspoons grated Mozzarella cheese
16 teaspoons pizza sauce
Sprinkle tops of rounds with a little
Mozzarella cheese and a teaspoon of Pizza Sauce over the cheese.
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