Savoury Seafood Puffs

Puffs
3 cups		Campbell's Real Fish Stock
3 cups		self-raising flour
9 large		eggs
3/4 cups		butter
1 Tbs		mixed herds (dried)
Seafood Filling
1 1/2 cups		Campbell's Real Fish Stock
900 g		firm white fish fillets
900 g		green prawns, peeled, de-veined
900 g		scallops, roe on
6 whole		spring onions, sliced
6 Tbs		olive oil
6 Tbs		butter
9 cloves		garlic, finely chopped
1 1/2 cups		fresh dill, chopped
375 g		broccoli flowerettes
6 Tbs		plain flour
		salt and pepper
1 1/2 cup		milk

Puffs
1	Bring fish stock and butter to the boil, add dried mixed herbs. Remove from the heat and add the flour all at once. Mix thoroughly and return to the heat and thicken the paste, stirring all the time with a wooden spatula. When the pastry leaves the sides and forms a ball, remove from the heat and quickly beat in the eggs one at a time.
2	Drop heaps teaspoons of mix on oven tray lined with baking paper. Bake in preheated oven 180°C for 15 to 20 minutes or until golden. Leave them to cool with the oven switched off and the door open.
Seafood Filling
1	Blanch the broccoli flowerettes for a few minutes and set aside. Coarsely chop the seafood.
2	Sauté the spring onion and garlic in the butter and olive oil. Add the flour to form a roux and cook gently for a few minutes. Remove from heat, let rest one minute, then whisk in warm milk and fish stock. Return to the heat and simmer for 10 minutes stirring continuously.
3	Add the seafood and broccoli and bring back to the simmer for 2 minutes or until the seafood is cooked. Season to taste.
4	Cut a lid from puffs and remove any uncooked dough in the middle. Fill with seafood mix. Warm in oven for 10 - 15 minutes before serving. Garnish with a sprig of dill.

Servings: 12

Yield: 36 puffs

Recipe Source

Author: Mark Taylor