Scampi in a coat of dough

Name: Scampi in a coat of dough
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 2 Eggs (size S); 50 g pitted green olives; 250 g raw scampi (without head, in shell); 1-2 TEASPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
2 Eggs (size S)
50 g pitted green olives
250 g raw scampi (without head, in shell)
1-2 TEASPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry side by side and allow to thaw. Boil eggs in boiling water for about 9 minutes until hard. Rinse eggs under cold water, peel and chop them into small pieces. Chop olives finely. Peel the scampi and remove the intestines. Wash the scampi, dab dry and chop finely. Mix the pieces of scampi, chopped egg, olives and tomato paste in a bowl.
2
Season with salt, pepper and paprika. Place the puff pastry slices on top of each other and roll out rectangularly (approx. 33 x 44 cm) on a floured work surface and cut into 12 squares. Spread the scampi mixture in the middle of each square and brush the edges with some water. Fold the dough corners towards the middle, then press the edges together to form a packet. Place the scampi packet on a baking tray lined with baking paper and prick the dough several times with a wooden skewer. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes until golden brown. Remove the parcels from the oven and serve
3
Waiting time approx. 15 minutes