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