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Seafood In Pastry With Leek Cream Sauce

Western.Chefs's picture
Ingredients
  Puff pastry 1 Pound (450 Gram)
  Egg yolk 1
  Saffron powder sachet 1
  Trimmed leeks 12 Ounce, sliced thinly, use a lot of green part (350 Gram)
  Single cream/Double cream 1⁄2 Pint (300 Milliliter)
  Mixed seafood/Canned in brine 1 Pound (450 Gram)
  Butter 2 Ounce (50 Gram)
  Garlic 1 Clove (5 gm), finely chopped
Directions

GETING READY
1) Adjust the oven on to Gas Mark 7/425°F/220°C.
2) Spread out the pastry by rolling to shape into a rectangle and cut out 6 rectangles, about 5X3 inches (13 x 8 cm) - this should be a little thicker than we usually roll pastry.
3) Combine the egg yolk with the saffron and paint each pastry shape.
4) With the help of a sharp-pointed knife, make an even criss-cross pattern on the top of each.

MAKING
5) Bake on a lightly moistened tray in the preheated oven for 10-15 minutes until very well risen and cooked through.
6) Cool slightly and split carefully in two, ake away any uncooked pastry and return to the turned-off, cooling oven to dry out.
7) Cook the sliced leek over a simmering heat in the cream until tender enough but still rather green.
8) Blend to a liquid and then strain through a fine sieve.

SERVING
9) Add required seasoning and allow to keep warm till ready to be served.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Seafood
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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