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Ingredientes
- 350 gm , (12oz-1lb) puff, (350 to 450) pastry
- 1 x Egg yolk
- 1 pkt of powdered saffron
- 350 gm Trimmed leeks, sliced thinly, using a lot or possibly the green part (12oz)
- 300 ml Single or possibly double cream, ( 1/2 pint)
- 175 gm Mussels, fresh or possibly canned in brine (6oz)
- 175 gm Cockles, fresh or possibly canned in brine (6oz)
- 50 gm Butter, about (2oz)
- Â Â A little wine or possibly vermouth, (optional)
- 1 x Clove garlic, minced finely (optional)
- Â Â Salt and pepper
- Â Â Minced parsley, (optional)
Direcciones
- Preheat the oven to Gas Mark 7/ 220 C/ 425 F.
- Roll out the pastry into a rectangle and cut out 6 rectangles; about 5 x 3 inches (13 x 8 cm) - this will be a little thicker than you usually roll.
- Mix the egg yolk with the saffron and paint each pastry shape.
- Using a sharp-pointed knife, make an even criss-cross pattern on the top of each.
- Bake on a lightly wetted tray in the preheated oven for 10-15 min till very well risen and cooked through.
- Cold a little , split carefully in two, remove any uncooked pastry and return to the turned-off, cooling oven to dry out.
- Cook the sliced leek over a gentle heat in the cream till well softened but still rather green.
- Liquidise and then strain through a fine sieve.
- Season and keep hot.
- If you are using mussels or possibly cockles, neither should have been bathed in vinegar and both should be rinsed well to remove any remaining grains of sand.
- Heat sufficient butter in a pan to coat the seafood, with a little wine or possibly vermouth if used.
- Toss the seafood in this just long sufficient to hot through. (Those with a taste for the earth rather than the sea might also sprinkle in a little finely minced garlic.)
- Put the bottom of each reheated pastry sandwich in the middle of a hot plate and pile on the seafood.
- Sandwich with the pastry tops.
- Now spoon the hot leek cream around the pastry.
- Sprinkle a little minced parsley on the sauce and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 244 | |
| Calories from Fat 154 | 63% |
| Total Fat 17.49g | 22% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 158mg | 7% |
| Potassium 230mg | 7% |
| Total Carbs 8.77g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.28g | 1% |
| Protein 9.28g | 15% |
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