Frozen puff pastry and edible insert combination and process

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Animal meat derived component

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426 94, 426 95, 426100, 426138, 426139, 426283, 426556, 426503, A21D 600, A21D 1308, A23G 300, A23L 131

Patent

active

042750822

ABSTRACT:
A food product suitable for preparing a filled pastry shell and a method for preparing it are disclosed. The food product comprises an unbaked sheet of puff pastry dough which comprises a central portion which is sufficiently disrupted to reduce normal rising and a substantially-continuous peripheral portion which rises to a greater extent than the central portion during baking. According to a preferred embodiment of the invention, a frozen food insert is disposed over the central portion of the sheet and, during baking, the insert cooks to fill a recess formed as the peripheral portion of the sheet rises to form a shell. According to a preferred aspect of the process, a sheet of puff pastry dough is perforated in the central portion, while leaving a substantially-continuous peripheral portion, and the sheet is then baked, preferably with a food filling covering the perforated central portion, to effect the formation of a pastry shell due to the peripheral portion of the sheet rising to an extent greater than the central portion.

REFERENCES:
patent: 3219456 (1965-11-01), Matz et al.
patent: 3655402 (1972-04-01), Dougan
Child, J. & Beck, S.; Mastering the Art of French Cooking, vol. 2; 1974; pp. 111-118, 123-132 & 454-461.

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