Puff Topped Seafood

Serves: 4

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Total Time: 35

Prep Time: 20

Cook Time: 15

• 225 gram(s) mixed raw seafood, such as squid rings and prawns
• 125 gram(s) salmon fillet, cut into small cubes
• 125 gram(s) cooked, shelled mussels
• 30 ml (2tbsp) double cream
• Salt and ground black pepper
• Flour for dusting
• 375 gram(s) ready-rolled puff pastry
• 40 gram(s) (11?2oz) herb and garlic butter (see Cook's Tip)
• 1 large beaten egg to glaze

Method

1. Mix the seafood, salmon and mussels with the cream and season. On a lightly floured worksurface, roll out the ready-rolled pastry a little more thinly. Using the top of a 450ml (3?4 pint) ovenproof bowl as a guide, cut out four circles at least 5mm (1?4 in) bigger all round.
2. Divide the seafood between four 450ml (3?4 pint) ovenproof bowls and top with the herb and garlic butter. Brush the rim of each bowl and 5mm (1?4in) down the outside with beaten egg. Place a pastry circle on top of each bowl and press it down the sides. Make a steam hole in the centre and glaze the pastry with beaten egg.
3. Bake at 220ºC (200°C fan) mark 7 for 12-15min until the pastry is well risen and golden. Serve immediately.
4. PREPARE AHEAD Complete up to the end of step 2, 3-4hr in advance. Chill.
5. TO SERVE Complete the recipe.
6. COOK'S TIP For home-made garlic butter, beat 40g (11?2oz) softened butter with two crushed garlic cloves and 15ml (1 level tbsp) chopped fresh herbs, such as parsley or chives.

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