No last-minute hassles here! The make-ahead mixture for these potato-topped pastries can be frozen up to one month.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
25 mins
bake:
20 mins
total:
45 mins
Yield:
15 side-dish servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim pastry sheet edges; cut sheet into fifteen 3x2-inch rectangles. Place on baking sheet. Combine onion and snipped dill. Press 2 teaspoons onion mixture in the center of each rectangle.

    Advertisement
  • Stir oil and pepper into remaining onion mixture. Cut potatoes into 1/8-inch slices; overlap four or five slices in center of each rectangle. Drizzle with onion-olive oil mixture. Cover; freeze just until firm. Transfer to freezer container; seal, label and freeze up to 1 month.

  • Uncover; bake in a 400 degreee F oven for 20 to 25 minutes or until edges of pastry are puffed and brown and potatoes are tender. Top tarts with sour cream and salmon. Serve warm; garnish with dill sprigs. Makes 15 side-dish servings.

Nutrition Facts

144 calories; fat 10g; cholesterol 6mg; saturated fat 2g; carbohydrates 10g; protein 3g; sodium 127mg.
Advertisement