Langostino Pot Pies
From luisascatering 11 years ago
- 45 min to make
- Serves 6
I made my own puff pastry but you can certainly buy a quality frozen puff pastry to save time. Trader Joe's sells wild caught langostino tails in their freezer section but you could use crab or shrimp instead. I decided to serve as a puff-pastry "cup" vs. Read more a puff-pastry or pie-crust top for a fun presentation :-) See less
Ingredients
- 4 tablespoons unsalted butter shopping list
- 1/4 cup minced shallots shopping list
- 1 cloved garlic, minced shopping list
- 1 rib celery, minced shopping list
- 1 carrots, peeled and finely chopped shopping list
- 4 tablespoons flour shopping list
- 1 cup fresh shrimp stock with cajun seasoning shopping list
- 1 packet Trader Joe's savory broth chicken Flavor shopping list
- 1 cup heavy cream shopping list
- 1/2 cup frozen green peas shopping list
- a mix of fresh thyme, dill, chives and parsley, finely chopped shopping list
- kosher salt and white pepper, to taste shopping list
- fresh lemon juice, to taste shopping list
- 12 oz. langostino tails shopping list
- 2 sheets puff pastry, cut into 6 squares shopping list
- flour, for work surface shopping list
- special equipment: jumbo/texas size muffin pan shopping list
How to make it
- To make the pot pie mixture:
- In a heavy saucepan, melt the butter over medium-high heat. Add the shallots, celery, garlic, carrots and cook until softened, about 1 minute. Sprinkle the flour over the top, stir to combine well, and cook for 2 minutes. Add shrimp stock, cream and chicken packet and whisk until smooth. Continue to cook until thickened. Add the green peas, salt, pepper to taste, and cook for 5 minutes, until sauce is thick enough to coat the back of a spoon and the flavors have come together. Set aside until cooled. Add the langostino lobster meat, herbs and fresh lemon juice, to taste. Refrigerate until ready to serve.
- To make the puff pastry cups and assemble the pot pies:
- Preheat oven to 425 degrees. Put pot pie mixture in a saucepan over medium heat to warm through. Lightly press the 6 pastry squares into jumbo muffin tin. Prick the bottom of each muffin cup all over with a fork, then bake for 8 minutes, until puffy. Take out of oven and using the bottom of a water glass, press each puff pastry down. Place back in oven and bake another 8 minutes (you may have to repeat the pressing down with glass again). You want to make sure the bottom of the pastry gets baked properly. Once fully baked, remove puff pastry cups to individual bowls and fill with warm pot pie mixture. Garnish with fresh chopped chives, if desired.
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