These delicate mini Shrimp Puff Pastry Tartlets are a fantastic appetizer for your next party, and these flaky puff pastry tartlets filled with cream cheese and shrimp will disappear in a blink.
It’s been a long time since I posted: sorry for keeping you waiting.
Last few weeks, the website was down, and it was great that a few of you reached me through social media asking for the published recipes.
Please feel free to contact me through social media if you need a recipe or have any questions regarding the recipe.
Now let’s have a look at today’s recipe.
It is a quick and easy-to-put-together recipe for any occasion. I enjoy making bite-size goodies, and these Shrimp Puff Pastry tartlets were a quick fix for tea during the weekend. My family relished it so much; they wanted me to make it again for the next day.
How to make Shrimp Puff Pastry Tartlets
This recipe calls for puff pastry: store-bought puff pastry is my go-to to make these shrimp puff pastry appetizers.
You could use homemade puff pastry dough to make these tartlets. The recipe makes 32 mini shrimp tartlets.
If you prefer a vegetarian tartlet, try my mini Mushroom tartlets.
This shrimp puff pastry recipe calls for very few ingredients.
Cooked shrimp
Cream Cheese
Mayo
mustard
garlic powder
salt and pepper
sweet paprika
chopped fresh parsley
8 squares of Puff pastry
1 egg for egg wash
How to make shrimp pastry appetizers
Preheat the oven to 180C/ 356F
Add all the filling ingredients to a bowl: mix well and leave aside.
Take 8 squares of puff pastry and cut each square into four small squares.
Place each square into the mini muffin tray and slightly press them down in the centre.
Put 1/2 Tablespoon of filling into each pastry cavity.
Stretch the four corners of the pastry carefully and bring it to the centre.
egg wash the pastry and bake it at 180C /356F for 15- 18 minutes.
Ingredients
- Ingredients for the filling
- 150g / 2/3 cup cream cheese
- 2 Tablespoons Mayonnaise
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 250g / 1 1/4 cups cooked shrimp diced
- 1 Tablespoon chopped parsley
- 8 squares of Puff Pastry
- Egg wash for the pastry
Instructions
Preheat the oven to 180C/ 356F Add all the filling ingredients to a bowl: mix well and leave aside. Take 8 squares of puff pastry and cut each square into four small squares. Next, place each square into the mini muffin tray and slightly press them down in the centre. Put 1/2 Tablespoon of filling into each pastry cavity. Stretch the four corners of the pastry carefully and bring it to the centre. Egg wash the pastry and bake it at 180C /356F for 15- 18 minutes.
