Black bottom banana cream puffs and creamy turkey pot pies both use pastry shells. Both of these recipes make enough miniature pastries to serve six people.
Black bottom banana cream puffs are filled with pudding. In a bowl, combine 1 package instant vanilla or banana flavor pudding and pie filling mix with 1 cup cold milk. Whisk pudding mix and milk for two minutes, cover, and chill in the refrigerator for 20 minutes. Prepare 1 package pastry shells according to package directions. Fill 6 shells with 1 tablespoon heated hot fudge topping.
Thinly slice 1 large banana, and reserve 6 banana slices. Place remaining banana slices into each of the pastry shells, then top with spoonfuls of pudding mixture. Prepare 1 1/2 cups sweetened whipped cream, and spoon 1/4 cup whipped cream into each shell. Place 1 slice reserved banana on top of shells.
Creamy turkey pot pies require 35 minutes of preparation time. Heat 1 tablespoon vegetable oil in a large skillet pan over medium-high heat. Cook 1 medium chopped onion in the oil, stirring occasionally, until onion is tender. Stir in 1 can cream of chicken soup along with 1/2 cup milk. Add 1 package frozen peas and carrots, and bring to a boil.
Reduce heat to low, cover, and simmer for five minutes. Stir in 2 cups shredded cooked turkey, and cook until bubbly. Spoon turkey mixture into each prepared pastry shell.