Puff Pastry With Mushrooms and Shrimp in Wine Sauce

“Milhojas De Setas Y Gambas En Salsa De Cava; Tapas by Penelope Casas”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 450°; roll out puff pastry to a thickness of 1/8 inch, then cut into rounds with a 2 ½ inch scalloped-edge cookie cutter, and transfer to a baking sheet.
  2. With a 1 ½ inch cookie cutter, centered over the 2 ½ inch rounds, make incisions, about three-quarters through the dough.
  3. Bake on an upper rack until golden brown, about 8 minutes.
  4. Turn off the oven, and leave the pastries in the oven with the door slightly ajar for another 5 minutes, or until the pastries are thoroughly crisped.
  5. Remove the inner circle from each pastry, discard any pastry interior, and reserve the caps.
  6. Heat the oil in a skillet; add in the shallots; saute 1 minute.
  7. Stir in the shrimp, mushrooms, ham, parsley, and thyme; cook until the mushrooms are slightly softened.
  8. Add in the paprika, then the wine; cook until wine is evaporated.
  9. Mix in the cream, the grated cheese, nutmeg, worcestershire sauce, salt, and pepper; cook down, stirring, until the mixture has the consistency of a thick sauce.
  10. Heat the pastry shells briefly in the oven and fill with the shrimp mixture; top with the caps and serve.

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