What paprika? What seafood?
Ok, so this is a classic case of 'tastes nicer than it looks'.
These were meant to be dainty little parcels. Instead, as you can see, they came out like flattened mailing sacks. Of course, I still call them Seafood Parcels because a Seafood Sack just sounds weird.
I always seem to have this issue when attempting to make bite-sized puff pastry goodies - take my Unstuffed Stuffing Pies and Sausage Woahs as just a couple of examples! But I will get there. One day.
Paprika Seafood Parcels
Makes 8:
150g mixed seafood, cooked and roughly chopped
25g baby gem lettuce, finely chopped
1 tbsp red onion, finely chopped
3 tsp paprika
A few threads of saffron, finely chopped
Half tsp garlic salt
Good squeeze of lemon juice
1 egg, beaten
75g butter, diced, at room temperature
75g plain flour
Pinch of salt
Some cold water
OR
200g shop bought puff pastry
1) Sift the flour into a large bowl with the salt. Rub in the butter to a breadcrumb mixture. Pour in a few tablespoons of cold water and start to bring the mixture together. Add a tablespoon of water at a time as needed as you work the mixture into a soft dough. Wrap and freeze for 10 minutes.
2) Roll the pastry out into a long rectangle. Fold the top third down, then fold the bottom third back up over the top.
3) Turn the dough 90 degrees, then repeat step 2. Wrap and freeze again for 10 minutes.
4) Mix the paprika, saffron, garlic and lemon juice in a bowl. Add the seafood and lettuce, mixing to coat well.
5) Preheat the oven to 200 degrees C. Cut the pastry in half.
6) Roll one half out onto a floured surface into a long rectangle (roughly 3.5 x 14").
7) Slice into 4 equal squares. Spoon some filling into the centre of each square and brush the edges with a bit of the beaten egg.
8) To close up the parcels: grab two opposing corners of a square and pinch together over the top of the filling. Repeat with the two other corners, folding over the edges to close tightly.
9) Repeat steps 6-8 with the remaining pastry.
10) Transfer the parcels to a lined baking tray and bake for about 25 minutes or until lightly golden.
Makes 8:
150g mixed seafood, cooked and roughly chopped
25g baby gem lettuce, finely chopped
1 tbsp red onion, finely chopped
3 tsp paprika
A few threads of saffron, finely chopped
Half tsp garlic salt
Good squeeze of lemon juice
1 egg, beaten
75g butter, diced, at room temperature
75g plain flour
Pinch of salt
Some cold water
OR
200g shop bought puff pastry
If using shop bought pastry, go straight to step 4.
1) Sift the flour into a large bowl with the salt. Rub in the butter to a breadcrumb mixture. Pour in a few tablespoons of cold water and start to bring the mixture together. Add a tablespoon of water at a time as needed as you work the mixture into a soft dough. Wrap and freeze for 10 minutes.
2) Roll the pastry out into a long rectangle. Fold the top third down, then fold the bottom third back up over the top.
3) Turn the dough 90 degrees, then repeat step 2. Wrap and freeze again for 10 minutes.
4) Mix the paprika, saffron, garlic and lemon juice in a bowl. Add the seafood and lettuce, mixing to coat well.
5) Preheat the oven to 200 degrees C. Cut the pastry in half.
6) Roll one half out onto a floured surface into a long rectangle (roughly 3.5 x 14").
7) Slice into 4 equal squares. Spoon some filling into the centre of each square and brush the edges with a bit of the beaten egg.
8) To close up the parcels: grab two opposing corners of a square and pinch together over the top of the filling. Repeat with the two other corners, folding over the edges to close tightly.
9) Repeat steps 6-8 with the remaining pastry.
10) Transfer the parcels to a lined baking tray and bake for about 25 minutes or until lightly golden.
Pie out.
Read my other Friday Pie Day adventures.
Other seafood recipes you might enjoy.
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