RECIPE Ingredients
puff pastry 200 200
peeled small shrimp 200 g of clams without shells
200 g of fresh cheese 1 clove garlic
2 eggs 3 tablespoons heavy cream
50 g butter 20 g flour
oil 2 tablespoons parsley, salt and pepper
1 tablespoon tomato sauce
Preparation Grease a pan with butter and sprinkle with flour. Spread the puff pastry and add the chopped parsley. Trim dough overhang reserving. Cover with greaseproof paper. Placed on a vegetables and bake 15 minutes at 160 º. Remove the vegetables.
Heat oil and garlic, clams and prawns. Cook 3 minutes add the tomato sauce. Whisk cheese, eggs and cream. Add to fried seafood. Stir and cook 2 minutes.
Pour over the pastry. Unite mass remains, stretch and form a lattice on the pie and bake for 30 minutes at 180 º.
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