Ingredients
- 500 g frozen puff pastry
- 500 g pumpkin pulp
- 250 g white beans (toscanelli), boiled
- 200 g milk
- 200 g cream
- 70 g onion
- 60 g flour
- 50 g butter
- 18 shrimp tails
- rosemary
- an egg
- poppy seeds
- 1 L broth
- olive oil
- salt
- pepper
To prepare the pumpkin soup, gently fry the chopped onion, diced pumpkin and beans in a drizzle of oil; add the flour, let it absorb, add the broth, milk, salt, pepper, let it boil over moderate heat for 40 ', finally blend and add the cream: you will get the cream. Brown the shelled shrimp tails in bubbling butter, season with salt, pepper and chopped rosemary. Roll out the thawed pastry, brush it with beaten egg, sprinkle it abundantly with pepper and poppy seeds, fold it in three, like an accordion, roll it out again and cut it into 6 discs wide enough to close the portioned soups. Fill the latter with the cream, the shrimp tails and cover them with the puff pastry discs, brushed with egg on both sides, making them adhere to the edge of the soups. Sprinkle the covering with poppy seeds and pepper, then bake at 200 ° for about 10 '. Bring to the table, without opening the containers.
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