Petitchef

Cornets salés farcies au fruits de mer (seafood stuffed cones)

Starter
5 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 5
1 kg of puff pastry (probably 2 packages)

1 can of tuna (in water or olive oil) drained

1/3 cup fromage blanc

2 tablespoon of mayo

2 tablespoon of red onion, finely chopped (about half of a small onion)

1 teaspoon vinegar

1 tablespoon of very finely chopped capers

150g shrimps (steamed or boiled) then chopped roughly

2 eggs, hard boiled then peeled and chopped

about 6 green olives, pitted and roughly chopped

1 tablespoon of finely parsely

150g crab meat, forked

1/2 can of mussels, chopped

egg + water for egg wash

Nigella seeds (or sesame seeds)

Whole or sliced olives (decor)

Preparation

  • Until you have completely covered the cone. Egg wash After baking, cool before removing from the molds.
  • Garnish. Roll out the thawed puff pastry. Cut into strips. Lightly grease your cone molds.
  • Now wrap each cone with the dough.Egg wash and sprinkle each with seeds.
  • Bake in 350° - 180° oven for about 25 minutes or until golden brown and crisp.
  • Now mix all the remaining ingredients for your seafood salad. Allow to cool before removing from the mold. Spoon the salad into each cone.
  • Garnish with olives.

Photos

Cornets salés farcies au fruits de mer (Seafood stuffed cones), photo 1
Cornets salés farcies au fruits de mer (Seafood stuffed cones), photo 2
Cornets salés farcies au fruits de mer (Seafood stuffed cones), photo 3

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