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Leeks
Seafoods and leeks puff pastry
Author:
5/15
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Preparation
40
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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
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Seafoods and leeks puff pastry
From
Dec 15
to
Jan 01
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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