Imagine a dish that transforms ordinary seafood into an extraordinary culinary masterpiece - our Seafood Ragout in Puff Pastry Shells is exactly that magical creation! This French-inspired delicacy combines delicate seafood, rich cream sauce, and crispy golden pastry in a symphony of flavors that will transport you to a high-end Parisian restaurant. Whether you're planning an elegant dinner party or craving a gourmet weekend treat, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 package puff pastry sheets
- 1 lb mixed seafood (shrimp, crab, fish)
- 1 cup heavy cream
- 1/2 cup white wine
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Thaw the puff pastry sheets at room temperature for 30 minutes, ensuring they are pliable but still cold.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a round cookie cutter or knife, cut the puff pastry sheets into 4-inch circles. Place these on the prepared baking sheet.
- Using a smaller cutter or knife, create a smaller circle inside each pastry round, being careful not to cut through the bottom. This will create a raised border.
- Brush the pastry shells with beaten egg wash for a golden finish. Bake for 15-18 minutes until puffed and golden brown. Set aside to cool.
- In a large skillet, sauté chopped onions in butter over medium heat until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn.
- Pour in white wine and let it simmer and reduce by half, approximately 2-3 minutes.
- Add mixed seafood to the skillet, cooking gently for 3-4 minutes until just opaque and barely cooked through.
- Stir in heavy cream, reducing heat to low. Season with salt and freshly ground black pepper.
- Simmer the ragout for 2-3 minutes until the sauce thickens slightly and coats the seafood.
- Carefully spoon the seafood ragout into the prepared puff pastry shells.
- Garnish with fresh chopped dill just before serving.
- Serve immediately while pastry is crisp and ragout is warm.
Tips
- Keep your puff pastry cold but pliable for the best rise and texture. Thaw at room temperature, but work quickly to prevent it from getting too warm.
- Use a mix of fresh seafood for complex flavor - combining shrimp, crab, and white fish creates a more interesting taste profile.
- Be careful not to overcook the seafood. It should be just opaque and tender to prevent becoming rubbery.
- For an extra golden and shiny pastry finish, use an egg wash and brush carefully before baking.
- Serve immediately after filling the pastry shells to maintain the crisp texture and prevent sogginess.
- If you're short on time, high-quality store-bought puff pastry works perfectly fine.
- Fresh dill is key for garnish - it adds a bright, fresh note that complements the rich seafood ragout.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
