1 (2 3/4 oz.) env. leek soup
1 c. sour cream
1 box frozen spinach or broccoli, thawed & strained
1/2 tsp. curry powder
1/2 tsp. black pepper
4 tbsp. flour
12 frozen Pepperidge Farm patty shells

Preheat oven to 425 degrees. Thaw patty shells overnight in refrigerator. Cut shells in 1/4 or 1/2, depending on size desired. Combine all ingredients except shells. Press 1/2 or 1/4 of patty shells into tins and shape. Fill each opening about 3/4 full. Bake in 425 degree oven for 15 to 20 minutes. Serves 24 or 48, depending on size cut. Note: Knorr's leek soup is good.