Preparation time is 20minutes
Cook time is 12minutes
Total time is 32minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
20
- 200grams puff pastry, thawed if frozen
- 2 eggs, lightly beaten for glazing
- 150grams cooked lobster tail meat, chopped into 1 cm (½ inch) dice
- 4tablespoons mayonnaise
- 1teaspoons American-style mustard
- 1 red capsicum, cored, deseeded and very finely diced
- 2tablespoons tarragon, very finely chopped
- 1/2teaspoons salt
- 1/2teaspoons pepper
- 1 sprig tarragon (to garnish)
- 1tablespoons plain flour (for dusting)
Method
Step 1 of 3
Line a large baking sheet with nonstick baking paper. Roll the pastry out on a lightly floured surface to 5 mm thick. Stamp out 40 x 6 cm rounds using a biscuit or pastry cutter. Put 20 of the rounds on the baking sheet, spaced well apart, and brush with beaten egg. Using a 3 cm cutter, stamp out circles from the centre of the remaining rounds.
Step 2 of 3
Discard the inner pastry circles, leaving you with 20 pastry 'rings'. Put these 'rings' on the brushed pastry rounds and press gently to seal. Brush again with the beaten egg, then bake in a preheated oven, 200°C, Gas Mark 6, for 12-15 minutes, or until risen and golden. Remove from the oven and transfer to a wire rack to cool completely.
Step 3 of 3
Meanwhile, put the lobster meat in a bowl and mix in the mayonnaise, mustard, red pepper and chopped tarragon. Season well with salt and pepper. Using a teaspoon, carefully spoon the mixture into the cold puff shells. Garnish with tarragon sprigs and serve immediately.
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