Crayfish and cream cheese puffs: Difference between revisions

Revision as of 18:35, 20 March 2014

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Crayfish and cream cheese puffs

Ready for baking

Because we love crayfish so much I thought I would make a variation of Salmon and cream cheese puffs with crayfish. I think crayfish are much nicer than prawns and taste much 'fishier'.

In truth, these will probably serve 4 people.

If you have the time and the nam pla marinate the [crayfish]] in 2 tbs of nam pla for an hour or so.
After thay have finished marinading, drain the crayfish and discard the nam pla.
Pre-heat the oven to 200° C (400° F - gas 6)

Roll out the pastry into two pieces, about xx cm x xx cm
Finely chop the spring onions, julienne the ginger and mix into into the cream cheese.
Season the cream cheese mixture with black pepper.
Stir the crayfish into the cream cheese mixture.
Spoon half the cream cheese mixture onto one half of each sheet of pastry, leaving 2 cm [3/4 inch] clear to ensure a good seal.
Brush the edges with milk or water to make a good join.
Press the edges together with your fingers, then use the tines of a fork to crimp the edges.
Brush the top surface with a little milk or a beaten egg to help them brown.
Make a slashes in the top of the pastry to allow steam to escape.
Bake for 20 to 30 minutes until the pastry has risen and is golden brown

@@ Line 19: / Line 19: @@
 ===Ingredients===
 {{RecipeIngredients
-| A 500 g (1lb) packet of Jus Rol pre-made [[Puff pastry|puff pastry]]
+| A 500 g (1lb) packet of Jus Rol pre-rolled [[Puff pastry|puff pastry]]
 | xxxg of prepared [[crayfish]]
 | 2 tbs [[nam pla]] - optional, but it makes the [[crawdaddies]] even fishier!