Puff Pastry With Mushrooms And Shrimp In Wine Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 ounces puff pastry, chilled
• 1 tablespoon olive oil
• 2 teaspoons minced shallots
• 1/4 lb shrimp, shelled and chopped medium fine
• 3 1/2 ounces mushroom caps, chopped medium-fine (shiitake or brown)
• 1 tablespoon minced serrano ham, cut from 1/8 inch thick slice (or prosciutto)
• 2 teaspoons minced parsley
• 1 1/2 teaspoons fresh thyme
• 1/4 teaspoon sweet paprika (preferably spanish smoked)
• 2 tablespoons dry sparkling wine (such as cava or dry wine)
• 6 tablespoons heavy cream
• 4 teaspoons grated cured manchego cheese (or parmesan cheese)
• fresh grated nutmeg (a pinch)
• 4 teaspoons worcestershire sauce
• kosher salt or sea salt
• fresh ground pepper

Recipe

• 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.