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]]. | ||
Revision as of 19:06, 20 March 2014
This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
| Crayfish and cream cheese puffs | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A 500 g (1lb) packet of Jus Rol pre-rolled puff pastry
- 240g of prepared crayfish
- 2 tbs nam pla - optional, but it makes the crawdaddies even fishier!
- 200 g full fat cream cheese
- 4 finely chopped spring onions
- 2.5 cm (1") ginger, skinned and very finely julienned, then chopped
- Salt and freshly ground black pepper to taste
Mise en place
- If you have the time and the nam pla marinade the [crayfish]] in 2 tbs of nam pla for an hour or so.
- 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)
Method
- Roll out the pastry into two pieces, about 24 cm x 15 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
Serving suggestions
- Serve with a Tomato salsa