Development, sensoric evaluations and texture profile analysis (TPA) of new products, obtained with forming equipment „Rheon”, were done. Products, in the shape of patties, were made of short-crust pastry with fish, mushroom-egg and meath-vegetable feelings. Sensoric quality of products was good, only meat-vegetable patties got lower marks. Correlation between instrumentally evaluated texture factors and sensorically evaluated consistency, was not statistically significant.