Seafood In Pastry with Leek Cream Sauce Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Puff pastry - 12 oz-1 lb (350-450 g) | ||
| Egg yolk | 1 | |
| Saffron - 1 sachet, powdered | ||
| Leeks | 12 Ounce, trimmed | |
| Single cream | 1/2 Pint | |
| Mixed seafood - 12 oz-1 lb (350-450 g), fresh or canned in brine | ||
| Butter - approx. 2 oz (50 g) | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETING READY
1) Adjust the oven on to Gas Mark 7/425°F/220°C.
2) Spread out the pastry by rolling to shape into a rectangle and cut out 6 rectangles, about 5X3 inches (13 x 8 cm) - this should be a little thicker than we usually roll pastry.
3) Combine the egg yolk with the saffron and paint each pastry shape.
4) With the help of a sharp-pointed knife, make an even criss-cross pattern on the top of each.
MAKING
5) Bake on a lightly moistened tray in the preheated oven for 10-15 minutes until very well risen and cooked through.
6) Cool slightly and split carefully in two, ake away any uncooked pastry and return to the turned-off, cooling oven to dry out.
7) Cook the sliced leek over a simmering heat in the cream until tender enough but still rather green.
8) Blend to a liquid and then strain through a fine sieve.
SERVING
9) Add required seasoning and allow to keep warm till ready to be served.
1) Adjust the oven on to Gas Mark 7/425°F/220°C.
2) Spread out the pastry by rolling to shape into a rectangle and cut out 6 rectangles, about 5X3 inches (13 x 8 cm) - this should be a little thicker than we usually roll pastry.
3) Combine the egg yolk with the saffron and paint each pastry shape.
4) With the help of a sharp-pointed knife, make an even criss-cross pattern on the top of each.
MAKING
5) Bake on a lightly moistened tray in the preheated oven for 10-15 minutes until very well risen and cooked through.
6) Cool slightly and split carefully in two, ake away any uncooked pastry and return to the turned-off, cooling oven to dry out.
7) Cook the sliced leek over a simmering heat in the cream until tender enough but still rather green.
8) Blend to a liquid and then strain through a fine sieve.
SERVING
9) Add required seasoning and allow to keep warm till ready to be served.
Chef
