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Seafood puffs

Ingredients 12
Servings 18
Time +/- 30 min


  • 400
    frozen puff pastry, defrosted
  • beaten egg yolk
  • 30
  • 60
    cake flour
  • 125
    fish, chicken or vegetable stock
  • 125
    cream or milk
  • salt and black pepper to taste
  • 200
    cooked shrimps or mixed seafood
  • 30
    finely grated Parmesan cheese
  • 15
    chopped chives or parsley
  • 18
    canned shrimps for garnishing


+/- 30 min
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.

Read more on: starch  |  bake


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