200g of puff pastry dough
Filling
1 French onion peeled and seeds removed
1/2 cup (chopped) fish stock
1 tablespoon chopped onion
1/2 clove garlic, minced
2 tablespoons olive oil
1 tablespoon sesame oil
1/2 cup fresh ginger, grated
1/2 cup tomato, seeded and chopped
1/2 cup small shrimp, peeled and chopped
Parsley and thyme to taste
Salt and pepper to taste
Hot oil for frying
200g of puff pastry dough
Filling
1 French onion peeled and seeds removed
1/2 cup (chopped) fish stock
1 tablespoon chopped onion
1/2 clove garlic, minced
2 tablespoons olive oil
1 tablespoon sesame oil
1/2 cup fresh ginger, grated
1/2 cup tomato, seeded and chopped
1/2 cup small shrimp, peeled and chopped
Parsley and thyme to taste
Salt and pepper to taste
Hot oil for frying
Soak the onion in fish stock and reserve
Sauté the onion and garlic quickly in a mixture of olive oil, sesame oil, and ginger
Add the tomato and shrimp
Mix well and add the onion, salt, pepper, parsley, and thyme
Cook without stopping until it's at the bottom of the pan
Let cool and spread over puff pastry dough
Close the dough and cut the puff pastries with a cookie cutter
Fry them in hot oil until golden brown
Remove with a slotted spoon and drain on paper towels
Serve hot.
