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Puff pastry shells with hashweh: Light and flaky delicious appetizers.

October 4, 2010 by  
Filed under Middle Eastern

Recipe: Puff pastry shells with Hashweh: Light and flaky delicious appetizers.

Before stuffing the Hashweh

Summary: These flaky puffy pastry shells rise into light and delicious appetizers for any meal occasion.


  • 1(10 oz.) box puff pastry shells, buy from frozen section.
  • ½ of the hashweh recipe
  • 3 tablespoons frozen sweet peas


  1. Add the frozen sweet peas to hashweh and heat it until warm.
  2. Prepare the shells: Heat oven to 400 degrees F. Bake the shells for 20 to 25 minutes, or until golden brown and puffed. Use a knife to remove top and soft pastry underneath.
  3. Fill with hashweh and peas mixture.
  4. Serve immediately or at room temperature.

Cooking time (duration): 45 minutes

Meal type: hors d’oerves

Culinary tradition: Middle Eastern

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by on.

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