Ingredients

  • 400 gr of thawed puff pastry
  • 1 egg yolk with a bit of water
  • 180 ml (3/4 cup) of milk
  • 1 package of frozen shrimps and scallops mix of 340 gr, thawed
  • 8 diced bacon slices
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 180 ml (3/4 cup) of cream cheese
  • 45 ml (3 tablespoons) of fresh chopped dill
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 190 ºC (375 ºF).
  • Make pastries with the following steps.
  • Before setting in the oven, brush four base and pastries garnishings with whisked egg yolk. Oven bake for 10 to 12 minutes. Remove from oven and let cool down before unmolding.
  • Prepare sauce. In a large casserole, heat milk at medium high heat until first boils. Add seafoods and cook 2-3 minutes.
  • Over a bowl, filter mixture. Set aside milk and seafoods.
  • In another casserole, cook bacon for 2 to 3 minutes, until crispy. Lay on paper towels.
  • In the same casserole, melt butter at medium heat. Cook sliced leeks 5 minutes.
  • Add milk set aside and cream cheese. Heat at high medium heat until cheese melt.
  • Add seafoods set aside and dill. Season.
  • Divide preparation into puff pastries. Spread with diced bacon and garnish with a shape of pastry.

Chef's notes

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