Puff Pastry/pâte brisée is easy to make in a food processor (James Beard's recipe for Cuisinart)! I also use this pâte brisée for samosas. You can bake these instead of deep frying and they are wonderful and healthier due to less fat.
I also like using phylo dough and baking for these types of appetizers.
You can prep and make before and pop into the oven when your guests arrive-great pass around finger foods to serve with wine/beer/cocktails/etc.
shantihhh says :