Puff Pastry of Scallops, Mussels and Leeks with Saffron

Preparation info
  • Serves


    • Difficulty


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By Joyce Molyneux

Published 1990

  • About

This method of making twisted puff pastry containers is much simpler than it first appears. Not only do they look pretty, but the soggy centre of vol-au-vents and the like is avoided. If you have little time to spare, then just cut rectangles of pastry and bake in a hot oven until risen and browned.

With the saffron sauce and shellfish, this makes quite a filling dish. Follow it with a light main course, or serve it as the centrepiece of a simple lunch or supper.