Frog Legs and Shrimp Pastry Parcels
Frog Legs and Shrimp Pastry Parcels
Inspired by the elegant Principe de Viana in Madrid, these exquisite pastry parcels, or "Hojaldre de Ancas de Rana y Gambas," are a culinary delight. With the option to substitute chicken for frog legs and a medley of flavorful ingredients, these tapas are perfect for an upscale gathering.
Ingrediënten
- ½ pound puff pastry dough homemade or store-bought
- 4 medium shrimp shelled and sliced lengthwise
- ½ pound medium frog legs or ¼ pound boneless skinless chicken breast, thinly sliced
- 4 medium mushrooms rinsed and trimmed, sliced lengthwise
- 3 tablespoons unsalted butter
- 1 scallion white part only, cut into very thin 2-inch strips
- 1 teaspoon finely chopped shallots
- 2 tablespoons dry sherry such as Fino
- 6 tablespoons veal or chicken broth
- 2 teaspoons heavy cream
Instructies
Preheat the Oven and Prepare Puff Pastry:
- Place an oven rack in the upper position and preheat the oven to 425°F.
- Roll the puff pastry to ⅛-inch thickness and cut into 12 (3-inch) rounds.
- Place them on a dampened cookie sheet and bake for about 7 minutes or until deeply golden.
- Reserve on the cookie sheet.
Prepare Seafood and Frog Legs (or Chicken):
- Cut the shrimp lengthwise into halves, then into thin strips.
- Remove and discard the bones from frog legs (if using) and cut the meat into long, thin strips.
- Cut mushrooms lengthwise into thin slices, then into thin strips.
Cook the Seafood and Frog Legs Mixture:
- Heat 2 tablespoons of butter in a medium skillet over medium heat.
- Add scallion and shallots, cooking until just softened.
- Increase heat to medium-high, add frog legs and shrimp, and cook for about 1 minute.
- Add mushrooms and cook for an additional 1 minute.
- Transfer to a plate, reserving the liquid.
Prepare the Sauce:
- Melt the remaining 1 tablespoon of butter in the skillet over medium heat.
- Add sherry, stirring and scraping up flavorful bits, and cook for a few seconds to reduce.
- Stir in broth and cream, reduce heat to low, and simmer, stirring constantly, until the sauce slightly thickens.
Combine and Fill the Pastry:
- Return the frog mixture to the skillet, increase heat to medium, and cook, stirring constantly, until most of the sauce is incorporated into the mixture.
- Preheat the oven to 375°F.
- Return the puff pastries to the oven and bake for 10 to 15 minutes or until heated through.
- Split the pastry rounds horizontally and hollow out the center to make room for the filling.
- Fill each bottom round with about 2 teaspoons of the frog and seafood mixture and cover with the top round.
Serve:
- Serve the Frog Legs and Shrimp Pastry Parcels hot, and savor the exquisite flavors.
