This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.
See the full Hors d’Oeuvres Reception Menu
These classic puff pastries make a great base for just about any sweet or savory hors d’oeuvre filling. Make 2 batches to yield enough puffs for 72-80 hors d’oeuvres.
The traditional recipe calls for butter, but this version uses vegetable shortening (or margarine) to make puffs that are parve and can be used with meat fillings.
Ingredients for Pastry Puffs
Makes about 40 small pastry puffs
- 1 cup water
- ½ cup vegetable shortening
- ¼ teaspoon salt
- 1 cup sifted all-purpose flour
- 4 eggs
Instructions for Pastry Puffs
- In a heavy saucepan, bring water, vegetable shortening, and salt to a boil.
- Add flour all at once, stirring vigorously with wooden spoon over flame until thick. When mixture forms a smooth ball and leaves sides of pan, remove from heat.
- Add unbeaten eggs, one at a time, beating thoroughly after each addition.
- Preheat oven to 450°F.
- Drop rounded tablespoons on greased baking sheet.
- Bake in 450°F for 10 minutes. Lower temperature to 375°F and bake 20-30 minutes longer, or until the puffs are rigid enough to hold their shape when you remove them from the oven.
- Cool on a wire rack.
- When cool, slice the top off of each puff and add the filling.
Make Ahead Option
Freeze baked puffs. Warm them in a 350°F oven.
√ See the full Hors d’Oeuvres Reception Menu…