Shrimp Tarts Recipe
Ingredients
| Frozen puff pastry | 2/3 Pound | |
| 1/4 lb. cooked shrimp | ||
| Dill | 1 Bunch (100gm) | |
| Sour cream | 3/4 Cup (16 tbs) | |
| Generous pinch of salt | ||
| Generous pinch of freshly ground white pepper | ||
| Lemon juice | 2 Tablespoon | |
| Lemon | 1 | |
Directions
Thaw the puff pastry.
On a floured surface roll out 1/4 inch thick.
Cut out 8 circles about 3 1/4 inches across to line individual souffle dishes.
Rinse the shrimp in a sieve and drain.
Wash and pat the dill dry and chop, reserving a few stalks for garnish.
Mix the sour cream with the shrimp and dill and add the salt, pepper and lemon juice.
Preheat the oven to 425°.
Fill the dishes with the shrimp and bake about 25 minutes or until golden brown.
On a floured surface roll out 1/4 inch thick.
Cut out 8 circles about 3 1/4 inches across to line individual souffle dishes.
Rinse the shrimp in a sieve and drain.
Wash and pat the dill dry and chop, reserving a few stalks for garnish.
Mix the sour cream with the shrimp and dill and add the salt, pepper and lemon juice.
Preheat the oven to 425°.
Fill the dishes with the shrimp and bake about 25 minutes or until golden brown.
Chef
