Puff Pastry With Mushrooms and Shrimp in Wine Sauce

Milhojas De Setas Y Gambas En Salsa De Cava; Tapas by Penelope Casas

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 6  ounces puff pastry, chilled
• 1  tablespoon olive oil
• 2  teaspoons  minced shallots
• 1⁄4 lb shrimp, shelled and chopped medium fine
• 3 1⁄2 ounces mushroom caps, chopped medium-fine (shiitake or brown)
• 1  tablespoon  minced serrano ham, cut from 1/8 inch thick slice (or prosciutto)
• 2  teaspoons  minced parsley
• 1 1⁄2 teaspoons fresh thyme
• 1⁄4 teaspoon sweet paprika (preferably Spanish smoked)
• 2  tablespoons  dry  sparkling wine (such as cava or dry white wine)
• 6  tablespoons heavy cream
• 4  teaspoons  grated cured manchego cheese (or Parmesan cheese)
•  fresh grated nutmeg (a pinch)
• 4  teaspoons Worcestershire sauce
•  kosher salt or  sea salt
•  fresh ground pepper

Directions

1. Heat oven to 450°; roll out puff pastry to a thickness of 1/8 inch, then cut into rounds with a 2 ½ inch scalloped-edge cookie cutter, and transfer to a baking sheet.
2. With a 1 ½ inch cookie cutter, centered over the 2 ½ inch rounds, make incisions, about three-quarters through the dough.
3. Bake on an upper rack until golden brown, about 8 minutes.
4. Turn off the oven, and leave the pastries in the oven with the door slightly ajar for another 5 minutes, or until the pastries are thoroughly crisped.
5. Remove the inner circle from each pastry, discard any pastry interior, and reserve the caps.
6. Heat the oil in a skillet; add in the shallots; saute 1 minute.
7. Stir in the shrimp, mushrooms, ham, parsley, and thyme; cook until the mushrooms are slightly softened.
8. Add in the paprika, then the wine; cook until wine is evaporated.
9. Mix in the cream, the grated cheese, nutmeg, worcestershire sauce, salt, and pepper; cook down, stirring, until the mixture has the consistency of a thick sauce.
10. Heat the pastry shells briefly in the oven and fill with the shrimp mixture; top with the caps and serve.