Ingredients:
2 sheets Puff Pastry, thawed...
1 Egg, lightly beaten
3 Tbsp Butter
3 Tbsp Plain flour
1 1/2 cup Milk
Small Prawns (about 24 pcs depending on the size)
3 stick Crabmeat
Half Avocado,
3 Small Onion, diced
1 Tbsp Oil
Pinch of Salt
Dash of Pepper
1 Egg, lightly beaten
3 Tbsp Butter
3 Tbsp Plain flour
1 1/2 cup Milk
Small Prawns (about 24 pcs depending on the size)
3 stick Crabmeat
Half Avocado,
3 Small Onion, diced
1 Tbsp Oil
Pinch of Salt
Dash of Pepper
Method:
1) Using a 7.5cm round fluted cutter, cut out 12 rounds from the pastry sheet. Place them on a baking tray lined with baking paper. Brush the tops with beaten egg, then use a round 5.5cm cutter to score an inner circle on each, pressing 3/4 of the way through the pastry, taking care not to press all the way through. Refrigerate for 20 mins or until firm.
2) Preheat oven to 180C.
3) Bake the pastry shells for 20 mins or until light golden. Using a small, sharp knife, cut around the inner circles and remove the second layer of pastry (leave the pastry bases intact), reserving it for later use (using it as pastry "hat").
4) Cut the prawns, crabmeat & avocados into small pieces and set aside.
5) Stir fry the diced onions in oil until fragrant and set aside.
6) To make the creamy white sauce, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Slowly add milk, lower heat & stir constantly until sauce simmers and thickens. Season with salt and pepper. Cook for a further 1-2 mins until medium-thick consistency.
7) Add in the onion & prawns. Keep stirring until prawns are almost cooked, then add in crabmeats & cook for a further 1 min. Turn off the heat and set aside to cool slightly.
8) Add avocados to the mixture & spoon into the individual pastry shells. Top each shell with a pastry "hat" (the reserved inner sections) and serve.
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