The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.
- Portion size 28 servings
- Credits : Holiday Best 2013
MethodIn saucepan, heat butter over medium heat; cook leeks, stirring, until softened, about
5 minutes. Stir in flour; cook, stirring, for 1 minute. Stir in tomato paste, all but pinch of the paprika, the salt and pepper; cook for 1 minute.
Whisk in cream and wine; bring to boil. Reduce heat and simmer until thickened, 3 minutes. Let cool for 30 minutes, stirring occasionally. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
On floured surface, roll out 1 sheet of the pastry to 12-inch (30 cm) square. Using 3-1/2-inch (9 cm) round fluted cutter, cut out 14 rounds, rerolling scraps.
Stir shrimp and tarragon into filling. Place scant 1 tbsp filling on centre of each round. Brush edge with water; fold pastry over to create half-moon, pressing edges to seal. Place on parchment paper–lined or greased baking sheet. Prick each once with tines of fork; refrigerate for 30 minutes. Repeat with remaining pastry and filling. (Make-ahead: Cover and refrigerate for up to 8 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen, adding 3 minutes to baking time.)
Beat together egg, 2 tsp water and remaining paprika; brush over pastry. Bake in 425°F (220°C) oven until puffed and golden, about 15 minutes. Serve warm.
Nutritional facts per piece: about
- Sodium 99 mg
- Protein 2 g
- Calories 108.0
- Total fat 8 g
- Cholesterol 37 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 8.0