Puff Pastry-Wrapped Shrimps

The reason I love making Puff Pastry-Wrapped Shrimp so much is the simple ingredients. And because I almost always have frozen shrimp and puff pastry left in my freezer!

Mini-feuilletés à la crevette

Puff Pastry-Wrapped Shrimps

Natalija
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 servings

Ingredients
  

  • 20 medium peeled shrimps
  • Salt and freshly ground black pepper to taste
  • 1/4 tsp Old Bay Seasoning
  • 1/2 sheet all butter puff pastry
  • 1 egg

Instructions
 

  • Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
  • Season shrimp with salt, pepper and seasoning.
  • Roll out the pastry dough and cut into 1 cm wide strips.
  • Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
  • Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
  • Bake for about 12 min, or until golden brown. Do not overcook.
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Hachis Parmentier

Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.

The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.

Hachis Parmentier

Natalija
Préparation 25 minutes
Cuisson 45 minutes
Total 1 hour 10 minutes
Portions 4 servings

Ingrédients
  

  • 1 kg large potatoes
  • 100 g butter (50+30+20)
  • 50 ml milk (heated)
  • 1 large onion
  • 1-2 cloves garlic
  • 500 g ground beef
  • Salt and freshly ground black pepper
  • 1 egg
  • 30 g grated cheese
  • Some seasonings or minced parsley (optional)

Instructions
 

  • Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
  • Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
  • Peel and chop the onion and garlic.
  • Melt 30 g of butter in a large pan and saute onion and garlic until soft.
  • Add ground beef and cook until browned. Add salt and pepper to taste.
  • Take the pan off the fire and let cool down a little. Add a row egg.
  • Process to finer texture by using a food processor, if desired.
  • Preheat oven to 380F/190C. Grease baking dish.
  • Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
  • Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
  • Bake uncovered for about 25 minutes until the top is golden.
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Chocolate King Cake (Galette des Rois)

King Cake is a very popular French pie that celebrates the Epiphany, in early January. My children love this cake as well as chocolate so the Chocolate King Cake makes them twice as happy!

Chocolate King Cake (Galette des Rois)

Natalija
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 2 hours 10 minutes
Servings 8 servings

Ingredients
  

  • 100 ml heavy whipping cream
  • 100 g dark chocolate (60-70% cacao)
  • 50 g softened butter
  • 50 g sugar
  • 1 egg
  • 50 g almond flour
  • 2 sheets ready-to-use puff pastry
  • 1 egg yolk

Instructions
 

  • Bring the heavy whipping cream to a boil. Pour it on the chocolate, wait a few seconds then mix well until the mixture is homogeneous.
  • Beat the softened butter and sugar together.
  • Beat in the egg. Mix.
  • Then, add the almond flour and mix well.
  • Add the melted chocolate to the almond preparation and mix well. If this preparation is too thin (because it is still hot), leave to cool in the refrigerator for 10-15 minutes.
  • Roll out one sheet of puff pastry. Spread the chocolate-almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine “fève” in the filling.
  • Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  • If you want, with a knife or just with your fingers, decorate the edges.
  • Brush with beaten yolk. Place in the refrigerator for at least 1 hour.
  • Preheat oven to 390F (190C).
  • Brush with yolk one more time. Using a knife, create a design on top of your galette. Poke 3-5 holes, to allow steam to escape while baking.
  • Bake for 30 minutes or until the pastry is golden brown.
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Salmon in Puff Pastry

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.

Salmon in Puff Pastry

Natalija
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion
  • 2 tbsp sour cream
  • 200 g fresh salmon skinless, boneless
  • Salt and freshly ground black pepper to taste
  • Some fresh dill finely chopped
  • 1 sheet all butter puff pastry
  • 1 egg

Instructions
 

  • Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.
  • Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.
  • Preheat oven to 380 degrees F. Line baking sheet with parchment paper.
  • Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.
  • Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.
  • Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.
  • Place the pastry packets on baking sheet and brush with egg yolk.
  • Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.
  • Bake for about 20 minutes, or until golden.
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