Starter Recipes > Prawn Pastry Puffs
Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub.
1/2 pint white sauce cooked with a bay leaf
2 tablespoons white wine
1 cup (6oz) peeled prawns chopped
2 hard boiled eggs shelled and chopped
pinch nutmeg
1 teaspoon chopped fresh dill
seasoning to taste
(see measure conversions for more information)
- Cook at 200 degrees C. for about 25 minutes.
- Allow to cool.
- Add the wine to the white sauce.
- Combine the prawns, egg and dill.
- Season to taste.
- Remove the bay leaf from the white sauce.
- Allow the sauce to cool.
- Mix the prawn and egg with the white sauce.
- Cut the cold pastry puffs in half.
- Fill with the sauce, prawn and egg mixture.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of March 2007 Recipes Menu
Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub.
How to make prawn pastry puffs:
To start with these light pastry puffs are a lovely combination of prawns and choux pastry which are very easy to make.
Ingredients
one quantity of choux pastry1/2 pint white sauce cooked with a bay leaf
2 tablespoons white wine
1 cup (6oz) peeled prawns chopped
2 hard boiled eggs shelled and chopped
pinch nutmeg
1 teaspoon chopped fresh dill
seasoning to taste
(see measure conversions for more information)
Method
- Drop small quantities of choux pastry onto a well greased baking tray.- Cook at 200 degrees C. for about 25 minutes.
- Allow to cool.
- Add the wine to the white sauce.
- Combine the prawns, egg and dill.
- Season to taste.
- Remove the bay leaf from the white sauce.
- Allow the sauce to cool.
- Mix the prawn and egg with the white sauce.
- Cut the cold pastry puffs in half.
- Fill with the sauce, prawn and egg mixture.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
an exellent rec ipe
#0 - juame wargse - 01/23/2008 - 03:05
Powered by Comment Script
