Serves

3-4

Prep and Cook Time

30 min

INGREDIENTS FOR SEAFOOD PASTRY PUFF

  • 30g carrot, diced
  • 30g celery, diced
  • 100g oil
  • 100g all purpose flour
  • 225ml non-dairy milk, cold
  • 1101 – Hokkaido Medium Prawn, 30g
  • 1104 – Hokkaido Flower Squid, 30g
  • 3 tbsp vegetable oil

INSTRUCTIONS

  1. Heat up oil, then add carrot and celery and cook through.
  2. Sprinkle flour over the vegetables and cook through.
  3. Stir in cold non-dairy milk to make a roux.
  4. Adding Hokkaido Medium Prawn (1101) & Hokkaido Flower Squid (1104) and cook through. Adjust consistency by reducing the sauce accordingly.
  5. Place 1 tbsp of refrigerated filling in the center.
  6. Cover the pastry by folding it over, then use a fork to press down on the edges.
  7. Brush with oil and place on a baking tray lined with parchment paper.
  8. Bake the seafood pastry puffs at 180 degrees celsius for 20 minutes until golden brown.

EXPLORE MORE PLANT-BASED SEAFOOD RECIPES HERE

EXPLORE MORE PLANT-BASED SEAFOOD RECIPES HERE