摘要 |
A food product suitable for preparing a filled pastry shell and a method for preparing it are disclosed. The food product comprises an unbaked sheet of puff pastry dough which comprises a central portion which is sufficiently disrupted to reduce normal rising and a substantially-continuous peripheral portion which rises to a greater extent than the central portion during baking. According to a preferred embodiment of the invention, a frozen food insert is disposed over the central portion of the sheet and, during baking, the insert cooks to fill a recess formed as the peripheral portion of the sheet rises to form a shell. According to a preferred aspect of the process, a sheet of puff pastry dough is perforated in the central portion, while leaving a substantially-continuous peripheral portion, and the sheet is then baked, preferably with a food filling covering the perforated central portion, to effect the formation of a pastry shell due to the peripheral portion of the sheet rising to an extent greater than the central portion.
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