Рецепт Seafood In Pastry With Leek Cream Sauce
by Global Cookbook

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	Порций: 6

Ингредиенты

350 gm , (12oz-1lb) puff, (350 to 450) pastry
1 x Egg yolk
1 pkt of powdered saffron
350 gm Trimmed leeks, sliced thinly, using a lot or possibly the green part (12oz)
300 ml Single or possibly double cream, ( 1/2 pint)
175 gm Mussels, fresh or possibly canned in brine (6oz)

Preheat the oven to Gas Mark 7/ 220 C/ 425 F.
Roll out the pastry into a rectangle and cut out 6 rectangles; about 5 x 3 inches (13 x 8 cm) - this will be a little thicker than you usually roll.
Mix the egg yolk with the saffron and paint each pastry shape.
Using a sharp-pointed knife, make an even criss-cross pattern on the top of each.
Bake on a lightly wetted tray in the preheated oven for 10-15 min till very well risen and cooked through.
Cold a little , split carefully in two, remove any uncooked pastry and return to the turned-off, cooling oven to dry out.
Cook the sliced leek over a gentle heat in the cream till well softened but still rather green.
Liquidise and then strain through a fine sieve.
Season and keep hot.
If you are using mussels or possibly cockles, neither should have been bathed in vinegar and both should be rinsed well to remove any remaining grains of sand.
Heat sufficient butter in a pan to coat the seafood, with a little wine or possibly vermouth if used.
Toss the seafood in this just long sufficient to hot through. (Those with a taste for the earth rather than the sea might also sprinkle in a little finely minced garlic.)
Put the bottom of each reheated pastry sandwich in the middle of a hot plate and pile on the seafood.
Sandwich with the pastry tops.
Now spoon the hot leek cream around the pastry.
Sprinkle a little minced parsley on the sauce and serve at once.