In the past I have also thrown in some leftover blue cheese and this makes the sauce even tastier. You need three sheets per wrap. This easy Salmon Wellington {also called Salmon En Croute or Salmon in Puff Pastry} is a but impressive recipe you can prep ahead for entertaining. This delicious shrimp puff pastry recipe with it’s buttery shrimp filling nestled inside a miniature homemade pastry shell is a surprisingly easy appetizer to make.. Tasty Mini Shrimp Puff Pastry. Nov 9, 2019 - With a creamy seafood filling and golden pastry lid, these mouthwatering individual pies make for a lovely family dinner. Put another sheet of pastry (no parchment) on the top, pinch edges together. Arrange the filo rectangles in 6 greased muffin tins. Set aside. In a medium saucepan cook mushrooms, leek or green onion, and garlic in butter until tender but not brown. Slice puff pastry squares diagonally so you have two smaller triangles. Yummy!! Take the cut up shrimp and place half into the bowl for the Indian stuffing and half in the bowl for the Greek stuffing. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. The first time I made these they were absolutely delicious. 10.5 oz or 300 g Frozen Ready Rolled Puff Pastry. I am making them again now as they are so easy to make and are a healthy meal. Cut vent holes in the top and brush with a little melted butter. But it is a nice easy recipe to make and a no fail. They will have uneven edges, but do not worry. Heat some olive oil in a fry pan and then gently add seafood and cook for around 2 minutes tossing around in the pan. I started by lightly rolling a thawed sheet of puff pastry on a floured surface to smooth the folds. Roll the sheet into a 10 x 9-inch rectangle. To make the mornay sauce, put the margarine into a saucepan to melt then add corn flour and mix well until thick then add the milk and keep stirring until the consistency is like a thin custard. Spoon the mix evenly among the shells and sprinkle with remaining grated cheese. Gradually add half-and-half mixture; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Cut the filo sheet into quarters. Cut all the seafood to a similar small size if needed. Add salt and pepper to taste, then add the cheeses stir till thick, put aside. When the seafood has cooled preheat the oven to 180c and get the filo pastry ready. Whoops! Carolina Kitchen: Shrimp and Crawfish Mornay en Croute | WLOS But it is a nice easy recipe to make and a no fail. Nov 9, 2019 - With a creamy seafood filling and golden pastry lid, these mouthwatering individual pies make for a lovely family dinner. Store and add comments to your favourite recipes, Send recipes to your friends and family (we'll even help you store their email addresses), Create Meal Planners for special occasions, 'One-click' entry to all our competitions and special offers. Making the Puff Pastry Shells. Top spinach mixture with 2 shrimp and 2 scallop halves. ½ cup or 100 g Frozen Shrimp, defrosted 2 Tablespoons Mayonnaise A squeeze of lemon … Spray each sheet with a little olive oil and lay three sheets together one on top of the other. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for! Serve with a little of the sauce poured over each wrap just before serving. 01 Dec 2014. Serve sprinkled with chives as an entre or light meal with a crisp salad. Add the crab/shrimp mixture. In the past I have also thrown in some leftover blue cheese and this makes the sauce even tastier. Bake at 180°C for 20 to 25 minutes. Click here to login. Bake at 200°C for 5 minutes. I didn't have mozzarella so substituted for Edam. Sprinkle with more cheese if you wish. Brush egg wash on the top of the puff pastry and bake for about 10 minutes at 350 degrees until it puffs. I intend making these for a dinner party soon. I also tend to always put a teaspoon of mustard powder in my cheese sauces too. Yummy!! Then, cut the puff pastry in a shell shape using a scallop shell ( Photo 1). -  The email addresses you entered will not be stored and will be used only to send this email. To make the mornay sauce, put the margarine into a saucepan to melt then add corn flour and mix well until thick then add the milk and keep stirring until the consistency is like a thin custard. Drain the juices and put seafood into a bowl and let cool. I didn't have mozzarella so substituted for Edam. Lady locks 2 sheets puff pastry (frozen pepperidge farm) Wooden spoons to use for molds Powdered sugar Filling: 1cup milk 2 tbs corn starch 1cup sugar 1cup Cisco 1 tsp vanilla Whisk cornstarch into milk in a small saucepan. Heat until it is thick and starts to bubble. Drain the juices and put seafood into a bowl and let cool. Remove the seafood mixture from the skillet and set aside. https://www.allysongofton.co.nz/recipe/seafood-mornay-in-a-filo-shell?r=592 Then put the garlic in the pan with spring onions and parsley, cook for a minute and then return the seafood to the frypan and stir together for 1 minute. I am making them again now as they are so easy to make and are a healthy meal. Melt remaining 6 tablespoons butter in Dutch oven over low heat; whisk in flour until smooth. Add a salad or steamed vegetables for a fabulous meal. • 250g green prawns • 250g sea scallops • 250g marinara mix • 1 1/2 cups plain flour • 4 tbsp butter • 1 cup warm water • 1 1/2 tsp chicken stock powder • 1 cup milk • 300ml thickened cream • 1 1/2tsp minced garlic • 1/2 cup shallots • 1/2 cup garlic chives • Salt and pepper • 250g grated cheese • Puff pastry • 1 egg yolk, beaten • 1 tbsp raw sugar. www.grouprecipes.com/70259/creamy-seafood-in-puff-pastry.html Crack 1 egg over each, then top each with 1/2 teaspoon melted butter, 1/2 teaspoon heavy cream, 1/8 teaspoon salt, and a half grind of black pepper. Prepare the pastry shells according to the package directions. Cut a smaller square in the puff pastry (not cutting through to the bottom). Repeat with the remaining 4 sheets, fold in half and cut into half, to make 6 rectangles. Bake until pastry has puffed and turned golden and egg whites are no longer translucent, about 25 to 30 minutes. Bake pastry shells according to package directions. Season with pepper, if desired. Place in oven on top rack. Place 1/8 of spinach mixture on bottom half of 1 square. Plus when you sign up, you'll be in the draw to win one of Allyson's Creative Cookbooks. Melt butter in same pan over moderate heat. Cut into 4 (6 1/2-inch) rounds; place rounds over scallop shells, pressing edges to seal. Already have an Account? Brush one sheet of filo pastry with butter and top with a second sheet. Stir the soups, milk, hot sauce, vegetables, shrimp and imitation crabmeat into the prepared dish. Put a large tablespoon of the seafood in the centre and put a tablespoon of the mornay sauce over the top. Gently roll the pastry onto the rolling pin so that you can lift it … Place in oven on top rack. … Bake at 350 for about 30 minutes or until the pastry is puffed and golden. Scallops, clams, and shrimp with a tarragon sauce in a shell of puff pastry. I intend making these for a dinner party soon. Crack 1 egg over each, then top each with ½ teaspoon melted butter, ½ teaspoon heavy cream, ⅛ teaspoon salt, and a half grind of black pepper. These make excellent lunch snacks or a great dinner with salad or vegetables. Into each puff pastry cavity, place one piece of salmon. https://www.allrecipes.com/gallery/12-quick-and-easy-puff-pastry-appetizers Ingredients. Cook, whisking constantly, 1 minute. Please try again. Add the shrimp and scallops and cook until they're cooked through. -  The French term for a puff pastry shell is «vol-au-vent», «flying in the wind», referring to the pastry's incredible lightness. Wrap up the pastry around the filling like you're wrapping some hot chips up in a fish and chip shop. Repeat until you have 8 layers. Into each puff pastry cavity, place one piece of salmon. Combine all ingredients for each type of stuffing in their respective bowls and mix well with spoon or hands. Privacy Policies, The first time I made these they were absolutely delicious. Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Add flour; cook and stir for 1 minute or until bubbling. It is said to have been created at the start of the 19th century by Marie-Antoine Câreme, the «chef of … * The package size varies in different countries, so get whatever your store sells! Stir in … Serve this great tasting shrimp Newburg over rice, puff pastry shells, or on toast points. Heat half the butter in a 10-inch skillet over medium heat. Seafood mornay pot pies. The Fillings For the Shrimp. Mix the carbonara sauce with the seafood and ¼ cup of grated cheese. Remove from the frypan and set aside. Yes, very tasty. Unfold the pastry sheet on a lightly floured surface. Bake until pastry has puffed and turned golden and egg whites are no longer translucent, about 25 to 30 minutes. With it’s dense white meat and mild flavor, shrimp for many is a seafood favorite. Next, I placed the puff pastry shell on a silicon lined baking sheet. Seafood cooked then wrapped in filo pastry with a cheese sauce. I also tend to always put a teaspoon of mustard powder in my cheese sauces too. Add salt and pepper to taste, then add the cheeses stir till thick, put aside. (These will end up looking like fat spring rolls.). Step 3. 1 egg, beaten. We give away five each month courtesy of my publisher Penguin Group. ALL RIGHTS RESERVED ©2021 Allrecipes.com, Inc. 1 kilo of mixed seafood of your choice (weight is after all shelling etc), ½ cup (total) of three cheeses (parmesan, tasty, mozzarella) grated. 12 Jan 2014, Yes, very tasty. Something went wrong. Then melt a little margarine and brush the tops and put into the oven for around 25 minutes or until golden brown.