Puff pastry shells

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The shells of puff pastry are more than anything else an idea to present a Christmas appetizer (in my case of the sea, but not necessarily) in an original and different way than usual. All you need will be a roll of puff pastry, but also the shortcrust pastry will be fine, and some scallop shells. Perfect for an aperitif, even as a buffet, you can fill the puff pastry shells as you prefer: if you want you can also go outside the box and serve them as a sweet end of the meal, with a cheese mousse and a little fresh fruit, to say;)
The difficulty of the recipe consists only in finding the shells of the shells, it took me a while and now I jealously guard them: P

  • Doses for 8 shells:
  • 1 roll of shortcrust pastry
  • seed oil
  • milk
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 5 min
  • total: 20 min

Method

How to make puff pastry shells

Unroll the puff pastry and cut out pieces large enough to cover the shells.
Brush the outer part of the oil shells, then arrange the pieces of pastry on top, shaping them on the shells.

Brush with a little milk, then cook for 5-6 minutes in a preheated convection oven at 200 ° C.
Remove from the oven and let cool completely before removing them from the shells, so that they do not break.

The puff pastry shells are ready: I ​​stuffed them with rocket, shrimp and goat cheese.

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