Creamy Seafood Puffs

It takes just 40 minutes to make this impressive dish, featuring puff pastry shells filled with a creamy seafood mixture kicked up with a dash of hot pepper sauce.
  • prep: 35 minutes
  • cook: 5 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 can (5 ounces) canned chunk salmon or tuna, drained
  • 1 package (8 ounces) imitation crabmeat, coarsley chopped (about 1 1/4 cups)
  • 1/2 cup , peeled and deveined cooked shrimp
  • 1 can Cream of Asparagus Soup
  • 1/4 cup whipped dressing or mayonnaise
  • 1 dash hot pepper sauce
  • 1/4 cup buttermilk
  • 1/4 teaspoon dried dill weed
  • 1 package (10 ounces) Puff Pastry Shells, prepared according to package directions

Directions

  1. Heat the salmon, crabmeat, shrimp, soup, dressing, hot pepper sauce, if desired, buttermilk and dill weed in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

  2. Spoon the seafood mixture into the pastry shells.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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