Shrimp and Brie Pastry with Asparagus and Dill
- 500g (1 1/4 pounds) peeled and deveined shrimp
- 250g (1 cup) fresh asparagus
- 200g (8 ounces) brie cheese
- 150g (6 ounces) grated cheese, preferably well-aged
- 375ml (1 1/2 cups) crème fraiche
- 250g (1 cold sheet) puff pastry
- 4 large eggs
- 20g (4 tablespoons) chopped fresh dill
- 20g (4 tablespoons) chopped fresh herbs, such as parsley or chives
- 2 cloves garlic
- 2 scallions
- 1 teaspoon salt
- 1/4 teaspoon black pepper
1. Preheat your oven to 400°F or 200°C.
2. Sauté the asparagus, garlic, and scallions in a little oil in a large skillet until tender, then season with salt to taste.
3. In a separate bowl, whisk together 1 cup (240ml) of crème fraiche, a handful of chopped fresh dill, and a pinch of salt. Set this mixture aside for now.
4. Roll out 1 sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 inch or 3mm.
5. Arrange the cooked asparagus mixture on the pastry, leaving a 1-inch or 2.5cm border around the edges. Top this with 1/2 pound (225g) of peeled and deveined shrimp, 1/2 cup (115g) of sliced brie cheese, and 1/2 cup (55g) of grated cheese.
6. Brush the edges of the pastry with 1 beaten egg and fold the pastry over the filling, pressing gently to seal the pastry in place.
7. Place the pastry on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown.
8. Remove the pastry from the oven and let it cool slightly before slicing and serving.
- Baking sheet
- Pastry brush
- Whisk
- Measuring cups
- Cutting board
- Knife
- Oven
- Parchment paper
- Rolling pin
- Skillet
- Spatula
- Wooden spoon
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