Shrimp and crab in puff pastry
Source of Recipe
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List of Ingredients
Shrimp and crab in puff pastry
package Pepperidge Farm puff pastry sheets
5 medium shrimp, cooked, shelled, and finely chopped
5 tablespoons cooked and shredded Dungeness crab meat
1 egg, hard-boiled and chopped
2 tablespoons chopped imported pimiento
2 tablespoons chopped fresh tarragon
2 tablespoons chopped shallot
3 tablespoons mayonnaise (homemade if possible)
1 pinch ground saffron
Combine the seafood, egg, pimiento, tarragon, and shallot in a mixing bowl. Mix in the mayonnaise one tablespoon at a time, until mixture is smooth. Gently stir the saffron into the mixture. (This step can be prepared ahead of time).
Pull the pastry from the freezer to thaw. After 20 minutes at room temperature, carefully unfold the sheets, rolling out each sheet to 1/8" thickness, and place on a lightly floured surface. Roll out enough sheets to cut 15 pastry rounds with a 1 1/2" diameter cookie cutter. Place on a lightly greased sheet pan. Refrigerate till well chilled before baking.
Up to an hour before serving, place the sheet pan on the upper rack of a preheated 400� oven and bake for 7 minutes or until golden. Transfer the pastry rounds to a cooling rack. Once they are cool to the touch, fork or finger split them horizontally, dollop a rounded spoonful of salad on the bottom, and replace the top. Garnish with a bit of fresh tarragon or minced pimiento.
Recipe
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