Conch shells made of puff pastry, flaky pastry, or bread-based batter are used for a variety of appetizers, entrees, and desserts. They can be filled with various ingredients, and can be bought pre-made or made from scratch. Cooling the shells is important when filling them with perishable foods.
The conch is a useful bowl made of puff pastry, flaky pastry, or sometimes made of bread-based batter like the typical waffle bowl. These shells can vary in size and are used for a variety of different appetizers, entrees, and desserts. You can fill the patty shills with frosted fruit, ice cream, sauteed veggies, or anything you like.
You may be able to buy the baked patty shape from bakeries, and you can often get dough, usually available in rounds, that you’ll shape yourself, or preformed unbaked patty shells in the refrigerated section of your grocery store. It’s a little more difficult to find the type of bowl for waffles and you may need to learn how to make your own. You can also use puff pastry, of a slightly thicker crust, to make shells from scratch.
You may experience variation in the size of different types of shells. You will need to choose the size based on the type of portions you want to serve. Waffle bowl shells tend to be larger. Most of the other shapes have a cup shape, perfect for single servings. One of the easiest ways to make shells so they hold their shape as they bake is to use muffin pans to create them. Since you’ll typically be making several at a time, a muffin tin can give you 8-12 shells to work with.
If you’re forming the shells by hand, it’s a good idea to use very cold dough, as working the dough to create the shell won’t create overload and the shell will hold its shape. Alternatively, you can alternately bake a conch in a ramekin or any baking bowl or cup of your choice. As much as patty pie is a way to serve something, it’s also something to eat, so aim for a light flaky pastry that tastes delicious and complements its fillings.
Numerous recipes using patty patties direct you to form and bake the shells, then add seafood. Shrimp and cream of crab are popular choices. If you’re not a big fan of seafood, chicken salad can be presented beautifully in this type of shell. Generally, the main difference between a conch and other types of pies or small shells is that you don’t cook the fillings inside the conch. The shells are cooked and cooled, then they have added whatever you want to fill them. Note that cooling the shells can be very important if you are filling the patty shell with any type of food that is prone to spoilage. For example, you don’t want to put mayonnaise-based chicken salad in a hot patty shell, as this could cause the dish to spoil quickly.
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