Danish Asparagus Shells Recipe |
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You will need..... 4.5 oz. plain flour pinch salt 3 oz. butter, cut into small pieces 1 egg 1 tablespoon Danish cream
Preparation Time
4 scallop shells
30 minutes plus 2 hours 1 packet white sauce
mix
cooling time
3 oz. shrimps
Cooking Time 10.5
oz can asparagus tips
20 minutes
1 tablespoon sherry
1 tablespoon lemon juice
Oven setting
pinch pepper
425ºF; Gas Mark 7
Sift flour
and salt, add butter cut into small pieces and mix lightly with flour.
Add egg and cream. Mix lightly to make a soft dough. Leave in the
refrigerator for 2 hours to harden. Roll out
very thinly. Grease the back of each shell and cover with pastry. Trim
the edges and bake in centre of oven for 10-12 minutes. Allow to cool. Make up the
sauce mix as directed. Add most of the shrimps and the drained
asparagus, reserving a little for garnish. Season well, add sherry,
lemon juice and pepper. Heat gently. Pour into hot shells and serve
immediately garnished with shrimps and asparagus. Serves 4.
Quick Tip
To
make smaller shapes for cocktail savouries or snacks, cover bases of
patty tins with pastry and bake them. These small shells are ideal for
buffet parties and can be filled with a wide variety of savoury
fillings.
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