Frog Legs and Shrimp Pastry Parcels
Inspired by the elegant Principe de Viana in Madrid, these exquisite pastry parcels, or "Hojaldre de Ancas de Rana y Gambas," are a culinary delight. With the option to substitute chicken for frog legs and a medley of flavorful ingredients, these tapas are perfect for an upscale gathering.
Ingredients
- ½ pound puff pastry dough homemade or store-bought
- 4 medium shrimp shelled and sliced lengthwise
- ½ pound medium frog legs or ¼ pound boneless skinless chicken breast, thinly sliced
- 4 medium mushrooms rinsed and trimmed, sliced lengthwise
- 3 tablespoons unsalted butter
- 1 scallion white part only, cut into very thin 2-inch strips
- 1 teaspoon finely chopped shallots
- 2 tablespoons dry sherry such as Fino
- 6 tablespoons veal or chicken broth
- 2 teaspoons heavy cream
Instructions
Preheat the Oven and Prepare Puff Pastry:
- Place an oven rack in the upper position and preheat the oven to 425°F.
- Roll the puff pastry to ⅛-inch thickness and cut into 12 (3-inch) rounds.
- Place them on a dampened cookie sheet and bake for about 7 minutes or until deeply golden.
- Reserve on the cookie sheet.
Prepare Seafood and Frog Legs (or Chicken):
- Cut the shrimp lengthwise into halves, then into thin strips.
- Remove and discard the bones from frog legs (if using) and cut the meat into long, thin strips.
- Cut mushrooms lengthwise into thin slices, then into thin strips.
Cook the Seafood and Frog Legs Mixture:
- Heat 2 tablespoons of butter in a medium skillet over medium heat.
- Add scallion and shallots, cooking until just softened.
- Increase heat to medium-high, add frog legs and shrimp, and cook for about 1 minute.
- Add mushrooms and cook for an additional 1 minute.
- Transfer to a plate, reserving the liquid.
Prepare the Sauce:
- Melt the remaining 1 tablespoon of butter in the skillet over medium heat.
- Add sherry, stirring and scraping up flavorful bits, and cook for a few seconds to reduce.
- Stir in broth and cream, reduce heat to low, and simmer, stirring constantly, until the sauce slightly thickens.
Combine and Fill the Pastry:
- Return the frog mixture to the skillet, increase heat to medium, and cook, stirring constantly, until most of the sauce is incorporated into the mixture.
- Preheat the oven to 375°F.
- Return the puff pastries to the oven and bake for 10 to 15 minutes or until heated through.
- Split the pastry rounds horizontally and hollow out the center to make room for the filling.
- Fill each bottom round with about 2 teaspoons of the frog and seafood mixture and cover with the top round.
Serve:
- Serve the Frog Legs and Shrimp Pastry Parcels hot, and savor the exquisite flavors.