Shrimp tartlets

Shrimp tartlets ingredients

  1. Puff pastry (thawed) 400 grams (1 sheet)
  2. Shrimps (large, boiled) 200 grams
  3. 2 cloves of garlic
  4. Olive oil 3 tablespoons
  5. Soft cream cheese (without fillers) 250 grams
  6. Olives (chopped) 10 pieces
  7. Chicken egg 1 piece
  8. Dried dill 1 tablespoon
  9. Concentrated lemon juice to taste
  10. Seafood spice mix to taste
  11. Sifted wheat flour 1 tablespoon
  • Main Ingredients: Shrimp, Eggs, Cheese, Puff Pastry
  • Serving 14 servings
  • World CuisineFrench Cuisine


Stove, Frying pan, Kitchen spatula, Oven, Metal non-stick muffin baking dish, Paper kitchen towels, Baking brush, Deep bowl, Tablespoon, Table fork, Teaspoon, Rolling pin, Kitchen gloves, Cutting board - 3 pieces, Kitchen knife - 3 pieces, large flat dish

Cooking shrimp tartlets:

Step 1: prepare and fry the shrimp.

We take boiled shrimps, we clear them of shells and heads, and leave tails.

Then we put the pan on medium heat and pour a couple tablespoons of olive oil into it. When it warms up, we lower the garlic cloves peeled off from them and fry them for two minutesgiving the opportunity to release their fragrance. After that, remove them with a kitchen spatula and put the prepared shrimp into the pan.

Fry seafood on both sides 2 to 3 minutes with each, transfer them to a paper towel, previously laid on the countertop, and cool. Put the pan aside oil do not merge, it is still will need.

Step 2: prepare the filling.

In the meantime, turn on and preheat the oven to 200 degrees celsius. After that, using a baking brush, grease with the remaining olive oil the cells of the muffin baking dish and proceed to prepare the filling.
Separate from cooled shrimp 12-14 pieces, put them aside, and remove the ponytails from the rest, finely chop their meat and send them into a bowl with cream cheese.
We put a mixture of spices for seafood, dried dill, chopped olives, a little concentrated lemon juice, 2 - 3 teaspoons of garlic oil (from shrimp), raw chicken egg and mix all the components of the filling with a tablespoon to a homogeneous consistency.

Step 3: bring the dish to full readiness.

Now sprinkle the tabletop with a thin layer of wheat flour, spread a sheet of thawed puff pastry on it and roll it slightly with a rolling pin to make an even rectangle thick up to 7 millimeters.
Then proceed as desired: either cut the semi-finished flour into 12 - 14 squares of equal size, or using the cookie cutter we squeeze out the same number of circles.
We lay them out on the cells of the form, slightly pressing them with your fingers, and prick them with a table fork so that the dough does not swell during baking. After that, we distribute the filling over the still raw tartlets and put the form in the preheated oven on 25 minutes.
After the required time, we put on kitchen gloves, take out an almost ready dish from the oven and put it on a cutting board, previously laid on the kitchen table.
We give the tartlets a little cool. Then, carefully remove them from the cells, transfer to a large flat dish and, while they are still warm and soft, place one fried shrimp in the center of each.

Step 4: serve the shrimp tartlets.

Shrimp tartlets after full cooking are cooled to room temperature and served as a snack. If desired, they can be served on lettuce leaves along with fresh vegetables. The taste of this dish cannot be conveyed in one word, delicate spicy filling and crispy flavored dough beckon to you, promising the desired minutes of pleasure.
Enjoy your meal!

Recipe Tips:

- spices for seafood can be prepared independently, mix with a pinch of marjoram, dill, ground dry mustard, ground white pepper, ginger, coriander, dried garlic granules, onion powder and cardamom;

- instead of dried dill, you can use 3 - 4 branches of fresh or replace it with parsley;

- shrimp can be fried in butter or sunflower refined oil;

- concentrated lemon juice can be replaced with freshly squeezed.