Name: Seafood puffs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry defrosted; eggs yolks only, beaten; 30.00 ml butter; 60.00 ml flour cake; 125.00 ml stock vegetable, chicken or fish; 125.00 ml cream or milk; salt and freshly ground black pepper to taste; 200.00 g shrimps or mixed seafood, cooked; 30.00 ml parmesan cheese finely grated; 15.00 ml fresh chives or fresh parsley, chopped; 18.00 shrimps tinned, for garnish

Recipe Disclaimer

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Ingredients (11)

400.00 g	puff pastry — defrosted
	eggs — yolks only, beaten

FILLING

30.00 ml	butter
60.00 ml	flour — cake
125.00 ml	stock — vegetable, chicken or fish
125.00 ml	cream — or milk
	salt and freshly ground black pepper — to taste
200.00 g	shrimps — or mixed seafood, cooked
30.00 ml	parmesan cheese — finely grated
15.00 ml	fresh chives — or fresh parsley, chopped
18.00	shrimps — tinned, for garnish

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Method:

Preheat the oven to 220 ºC (425 ºF).
Roll out the pastry to form a 40 x 20 cm rectangle. Cut into 18 equal squares. Cut an edge about 3 mm wide around each square, but do not cut all the way through the pastry at two opposite corners. Fold the cut corners over so that they cross at the corners that have not been cut through. Moisten with a little water and press down. Brush with beaten egg yolk and arrange on a greased baking tray, leaving space for expansion between each.
Bake for about 20 minutes or until golden brown, and puffed up.
Melt the butter, stir in the cake flour and mix until smooth. Slowly add the stock and cream or milk, stirring continuously, and heat till the mixture comes to the boil and thickens. Season to taste with salt and pepper, remove from the heat and stir in the shrimps or seafood, Parmesan cheese and chives. Spoon a little of the mixture onto each pastry puff and decorate with a shrimp.
Serve hot.
Makes 18 puffs.