Bags of shrimp with chanterelles

Ingredients

• 100 g leeks (white part only)
• 250 g (0.5 packages) of yeast-free puff pastry
• 3 art. l. chopped chives
• parsley
• 800 g chanterelles
• 2/3 cup olive oil
• 3 art. l. butter
• cayenne pepper and salt to taste
• 16 tiger prawns

Cooking

Step 1

Prepare green butter. To do this, chop the parsley, put in a blender, pour 3-4 tbsp. l. olive oil, salt and cayenne pepper, beat until smooth, gradually adding the remaining olive oil. Cut the leek into very thin rings and simmer in 1 tbsp. l. butter over low heat 2-3 minutes. Chanterelles cut into quarters and fry in 2 tbsp. l. butter until tender, 5 min. Peel shrimp, sprinkle with salt and black pepper. Cut the dough into 8 parts and roll out very thinly (in one direction so as not to break the structure). Cut out circles from the dough with a saucer, put 1 langoustine (or 2 shrimp), leeks and mushrooms on each. Form pouches. Heat oil for frying to 200ºС. Fry the bags in it until golden brown, 4-5 minutes. Take out, put on a paper towel to drain the fat. Serve with green butter.