4. Preheat oven to 425°F (220°C). Brush Pepperidge Farm® Puff Pastry Shells with remaining eggs. Bake for 15 to 20 minutes or until puffed and golden. Let cool completely.
5. Reduce oven to 400°F (200°C). Spoon 1/3 cup (75 mL/2.4 oz) salmon filling into shells. Top with heaping tablespoonful (15 mL/1 oz) potato mixture. Bake on parchment paper–lined baking sheet, spacing at least 2 inches (5 cm) apart for 15 to 20 minutes or until potatoes start to brown. Hold for service.
fresh parsley,finely chopped
Garnish each tourtière with 1/4 tsp (1 mL) finely chopped fresh parsley
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