Pastry Tostadas Olé

Instead of the usual tortilla base, these tostadas start with Pepperidge Farm® Puff Pastry Shells. Each shell is rolled into a circle and baked until golden before being topped with a taco-seasoned beef mix, shredded Cheddar, tomatoes, olives, green onions and sour cream.
  • thaw: 40 minutes
  • prep: 40 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Puff Pastry Shells
  • 1 pound ground beef
  • 3/4 cup water
  • 1 package (about 1 1/4 ounces) taco seasoning mix
  • 1 cup shredded Cheddar cheese or Monterey Jack cheese (about 4 ounces)
  • 1 medium tomato, chopped (about 1 cup)
  • 1/4 cup sliced pitted ripe olives
  • 2 green onion, sliced (about 1/4 cup)
  • 3/4 cup sour cream

Directions

  1. Thaw the pastry shells at room temperature for 40 minutes or until they're easy to handle.  Heat the oven to 400°F.

  2. Roll the pastry shells into 7-inch circles on a lightly floured surface.  Place the pastry circles onto baking sheets.  Prick the pastry thoroughly with a fork.

  3. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

  4. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring to separate meat.  Pour off any fat.

  5. Stir the water and taco seasoning in the skillet and heat to a boil.  Reduce the heat to low. Cook for 5 minutes or until the mixture is thickened.

  6. Divide the beef mixture among the pastry circles.  Sprinkle with the cheese, tomato, olives and onions.  Top with the sour cream.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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