Seafood Millefeuille Recipe
Nothing can addict you to it in minutes like this Seafood Millefeuille recipe. A lip-smacking Side Dish, this Seafood Millefeuille completes your spread. There's no point pondering anymore, try out this Seafood Millefeuille right now!
Ingredients
375 g/13 oz packet of frozen ready rolled puff pastry, thawed
FILLING:
350 g/12 oz packet of frozen seafood cocktail, thawed
150 ml/1/4 pt/2/3 cup mayonnaise
2 spring onions, finely chopped
Salt and freshly ground black pepper
Lemon juice to taste
200 g/7 oz/scant 1 cup medium fat soft cheese
30 ml/2 tbsp tomato puree
200 g/7 oz/1 small can of pimiento caps, drained and chopped
6 unpeeled cooked prawns
6 stoned (pitted) olives, halved
30 ml/2 tbsp finely chopped parsley
TO SERVE:
Mixed green salad
Thinly sliced, peeled cucumber, dressed with cider vinegar and black pepper
Directions
Unroll the thawed pastry and cut into three oblongs.
Place on a dampened baking (cookie) sheet.
Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10-15 minutes until risen and golden.
Cool, then carefully split each piece of pastry in half.
Drain the seafood cocktail on kitchen paper (paper towels).
Mix with all but 30 ml/2 tbsp of the mayonnaise, the spring onions, seasoning and lemon juice.
Mash the cheese with the remaining mayonnaise and the tomato puree.
Stir in the pimientos.
Place one sheet of pastry on the upturned lid of an airtight container.
Spread a third of the seafood filling over.
Spread a second piece of pastry with a third of the tomato mixture and place on top.
Repeat with the remaining sheets of pastry and fillings so you finish with a layer of tomato mixture.
Lay the prawns down the centre and arrange the olives down either side.
Finish with chopped parsley along both outside edges.
Cover with the container base, pressing into position, and chill until ready to pack.
Place on a dampened baking (cookie) sheet.
Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10-15 minutes until risen and golden.
Cool, then carefully split each piece of pastry in half.
Drain the seafood cocktail on kitchen paper (paper towels).
Mix with all but 30 ml/2 tbsp of the mayonnaise, the spring onions, seasoning and lemon juice.
Mash the cheese with the remaining mayonnaise and the tomato puree.
Stir in the pimientos.
Place one sheet of pastry on the upturned lid of an airtight container.
Spread a third of the seafood filling over.
Spread a second piece of pastry with a third of the tomato mixture and place on top.
Repeat with the remaining sheets of pastry and fillings so you finish with a layer of tomato mixture.
Lay the prawns down the centre and arrange the olives down either side.
Finish with chopped parsley along both outside edges.
Cover with the container base, pressing into position, and chill until ready to pack.
