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Crayfish and cream cheese puffs: Difference between revisions
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{{RecipeIngredients | {{RecipeIngredients | ||
| A 500 g (1lb) packet of Jus Rol pre-rolled [[Puff pastry|puff pastry]] | | A 500 g (1lb) packet of Jus Rol pre-rolled [[Puff pastry|puff pastry]] | ||
| | | 240g of prepared [[crayfish]] | ||
| 2 tbs [[nam pla]] - optional, but it makes the [[crawdaddies]] even fishier! | | 2 tbs [[nam pla]] - optional, but it makes the [[crawdaddies]] even fishier! | ||
| | | 200 g full [[Fat|fat]] [[Cream cheese|cream cheese]] | ||
| 4 finely chopped [[Spring onions|spring onions]] | | 4 finely chopped [[Spring onions|spring onions]] | ||
| 2.5 cm (1") [[Ginger|ginger]], skinned and very finely [[Julienned|julienned]], then chopped | | 2.5 cm (1") [[Ginger|ginger]], skinned and very finely [[Julienned|julienned]], then chopped | ||
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}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* If you have the time and the [[nam pla]] [[ | * If you have the time and the [[nam pla]] [[marinade]] the [crayfish]] in 2 tbs of [[nam pla]] for an hour or so. | ||
* After | * After they have finished marinading, drain the [[crayfish]] and discard the [[nam pla]]. | ||
* Remove the puff pastry from the fridge 15 minutes before using. | |||
* Pre-heat the oven to 200° C (400° F - gas 6) | * Pre-heat the oven to 200° C (400° F - gas 6) | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Roll out the pastry into two pieces, about | | Roll out the pastry into two pieces, about 24 cm x 15 cm. | ||
| Finely chop the [[Spring onions|spring onions]], [[Julienne|julienne]] the [[Ginger|ginger]] and mix into into the [[Cream cheese|cream cheese]]. | | Finely chop the [[Spring onions|spring onions]], [[Julienne|julienne]] the [[Ginger|ginger]] and mix into into the [[Cream cheese|cream cheese]]. | ||
| Season the [[Cream cheese|cream cheese]] mixture with [[Black pepper|black pepper]]. | | Season the [[Cream cheese|cream cheese]] mixture with [[Black pepper|black pepper]]. | ||