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

Ingredients

• 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)

You may like

Paella with seafood

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.