1 package of frozen puff pastry, thawed (300g)
For the filling
500g of small shrimp, cleaned
2 tablespoons of lime juice
1 tablespoon of salt
1/4 cup of finely chopped onion (40g)
3 tablespoons of olive oil
1 cup of peeled and seeded tomato, diced (180g)
2 tablespoons of all-purpose flour
1 cup of milk (240ml)
6 drops of pepper sauce
1 tablespoon of chopped coriander
1 package of frozen puff pastry, thawed (300g)
For the filling
500g of small shrimp, cleaned
2 tablespoons of lime juice
1 tablespoon of salt
1/4 cup of finely chopped onion (40g)
3 tablespoons of olive oil
1 cup of peeled and seeded tomato, diced (180g)
2 tablespoons of all-purpose flour
1 cup of milk (240ml)
6 drops of pepper sauce
1 tablespoon of chopped coriander
Precise the oven to 250°C (very hot)
Unroll the puff pastry and cut it in half lengthwise
Then, cut each half into four equal rectangles
Distribute them on a large baking sheet and bake in a preheated oven until golden brown (approximately 10 minutes)
Let cool and reserve
Prepare the filling: while the puff pastry is baking, temper the shrimp with lime juice and salt, and reserve
In a medium pan, over medium heat, sauté the onion in olive oil, stirring occasionally with a wooden spoon, until soft (approximately 2 minutes)
Add the reserved shrimp and sauté for approximately 1 minute
Add the tomato and sauté for another minute
Add the all-purpose flour and mix well for 1 minute
Gradually add the milk, stirring constantly with a wooden spoon until smooth (approximately 2 minutes)
Remove from heat
Add the pepper sauce and coriander, and mix well
Place one rectangle of puff pastry on a plate and cover with 1/4 of the shrimp filling
Top with another rectangle of puff pastry
Repeat with the remaining puff pastry and filling
Serving
412 calories per serving
