Shrimp & Spinach Puff-Pastry Parcels
Ingredients (makes 8 parcels):
1 sheet (about 250 g) all-butter puff pastry, thawed
300 g raw shrimp, peeled and deveined
200 g fresh spinach leaves
150 g ricotta cheese
1 small shallot (or ½ small onion), finely chopped
1 garlic clove, minced
1 Tbsp olive oil
Zest of ½ lemon
Salt and freshly ground black pepper
1 egg, beaten (for egg wash)
Instructions:
Preheat & Prep: Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment.
Cook the Filling: In a large skillet over medium heat, warm the olive oil. Sauté the shallot until translucent, then add the garlic for 30 seconds. Toss in the spinach and cook until just wilted. Transfer the spinach mixture to a bowl; let cool slightly.
Add Shrimp & Cheese: Roughly chop half the shrimp and mix into the cooled spinach with the ricotta, lemon zest, and season generously with salt and pepper.
Roll & Cut Pastry: On a lightly floured surface, roll the pastry sheet to smooth out the folds. Cut into eight equal rectangles (about 10 × 12 cm each).
Assemble Parcels: Place about 2 Tbsp of the spinach–ricotta mixture in the center of each rectangle. Top each with one whole shrimp (reserve a few for garnish). Brush the edges with beaten egg, fold over into a parcel, and press edges with a fork to seal.
Glaze & Bake: Transfer parcels to the prepared sheet. Brush the tops with more egg wash and season with a crack of black pepper. Bake 15–18 minutes, until puffed and golden.
Serve: Let rest 2 minutes, then garnish with any reserved shrimp or a sprinkle of chopped parsley. Serve warm as an appetizer or alongside a crisp green salad.
Enjoy these flaky, savory parcels—perfect for entertaining or a cozy dinner treat!