Shrimp and Tarragon Puffs Shrimp and Tarragon Puffs

Author: Canadian Living

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



In 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
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Shrimp and Tarragon Puffs