Surf-and-Turf Puff Pastries

40 min
0 People
40 min
INGREDIENTS for 0 people
  • puff pastry
  • 7 oz medium shrimp
  • 7 oz champignon mushrooms
  • 2 egg yolks
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • 1 shallot
  • 1 clove of garlic
  • 4 tablespoons heavy cream
  • 4 tablespoons oil
  • salt and pepper

Defrost the dough at room temperature. In the meanwhile, trim the mushrooms, wash quickly and slice. In a pan, sauté a clove of garlic in 2 tbsp of oil. Then remove the garlic and add the mushrooms. Sauté over high heat until they release their water, which should then evaporate slowly. Add salt and pepper. Cook over low heat for 10 minutes. Sauté the thinly sliced shallot in the remaining oil. Add the frozen shrimp and cook until soft, stirring often. Season with salt and pepper. Then the shrimp have defrosted, add them to the pan with the mushrooms. Add the cream, cover with cheese and stir. Then remove from the heat. Let cool and add an egg yolk to thicken the mixture. Roll out the pastry into a thin sheet and cut out disks, 5 inches wide. Cover the disks with this mixture and fold in half. Bush with the other egg yolk and bake in a 400 °F oven for 20 minutes.

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