Sparkling Wine and Mushroom-Shrimp Puff Pastry Tapas
Sparkling Wine and Mushroom-Shrimp Puff Pastry Tapas
Upgrade your tapas game with these delectable puff pastry bites featuring a rich cream sauce, shiitake mushrooms, and succulent shrimp, all elevated with the effervescence of sparkling wine. Inspired by the vibrant Gros district of San Sebastian, this modern twist is seasoned with Serrano ham, smoked paprika, and Worcestershire sauce.
Equipment
- scalloped-edge cookie cutter
- medium skillet
Ingrediënten
- 6 ounces puff pastry dough homemade or store-bought
- 1 tablespoon olive oil
- 2 teaspoons finely chopped shallots
- ¼ pound shrimp shelled and finely chopped
- 3½ ounces mushroom caps shiitake or brown, finely chopped
- 1 tablespoon finely chopped Serrano ham or prosciutto
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1½ teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme
- ¼ teaspoon ground sweet paprika Spanish smoked
- 2 tablespoons dry sparkling wine Cava or dry white wine
- 6 tablespoons heavy cream
- 4 teaspoons grated aged Manchego or Parmesan cheese
- Freshly grated or ground nutmeg
- 4 teaspoons Worcestershire sauce
- Kosher or sea salt
- Freshly ground black pepper
Instructies
- Preheat the oven to 450°F with the oven rack in the upper position.
- Roll out the puff pastry to ⅛-inch thickness.
- Use a 2½-inch round scalloped-edge cookie cutter to create 12 rounds.
- Transfer them to a baking sheet.
- With a 1½-inch round cookie cutter, score a circle in the center of each round, going about ¾ of the way through—avoid cutting all the way.
- Bake for approximately 8 minutes or until golden brown.
- Turn off the oven and leave the door slightly ajar for an additional 5 minutes or until the pastry crisps thoroughly.
- Remove the scored circle from each round, discard any pastry interior, and reserve the circles.
- In a medium skillet over medium heat, heat olive oil.
- Add shallots and cook, stirring, for about 1 minute.
- Add shrimp, mushrooms, ham, parsley, and thyme.
- Cook, stirring, until the mushrooms slightly soften.
- Incorporate paprika and wine, cooking until the liquid evaporates.
- Stir in cream, cheese, nutmeg, Worcestershire sauce, salt, and pepper.
- Cook, stirring, until the mixture reaches the consistency of a thick sauce.
- Fill each pastry round with the shrimp mixture and top with the reserved pastry circles.
Notes / Tips / Wine Advice:
Serve and enjoy your upgraded sparkling wine and mushroom-shrimp puff pastry tapas!
