These prawn and crab filled pastry puffs are also loaded with spinach, tarragon and bechamel sauce. By making these large it is a meal instead of an entree.
The parcels can be frozen prior to baking for up to 2 weeks before you need them. Thaw in refrigerator for 4 to 5 hours before baking.
Excellent recipe! To save a bit of time, I used 1/2 of a 10 ounce package of frozen spinach, thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce, using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!! - 02 Nov 2005 (Review from Allrecipes USA and Canada)
We all really liked this for a special meal. I subbed several shakes of Old Bay seasoning instead of the fresh tarragon (personal preference). Used 1-1/2 super colossal shrimp per lg puff pastry triangle (main dish). Would've liked at least 50%-100% more crab in the filling. Squeeze-dry the lightly steamed spinach before filling. - 14 May 2009 (Review from Allrecipes USA and Canada)
Useing bechamel sauce is simmilar to well like a "chicken pot pie" I like the idea of the sauce outside of the dish. I didnt use the tarragon because I thought it took away the delicate flavor of the shrimp, what I did do was I made a Roasted Garlic Supreme Sauce to serve with the shrimp...just a little pool of sauce and sat the shrimp in the sauce. - 22 Jun 2006 (Review from Allrecipes USA and Canada)