Crayfish and cream cheese puffs
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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'.
| Crayfish and cream cheese puffs | |
|---|---|
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| Servings: | Serves 2 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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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
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