A very popular dish served in restaurants in the Alps region of France.
2 small sheets of puff pastry (12cm x 8cm x 3mm thick)
1 egg yolk mixed with 2 tsp cold water
6cm piece of carrot
6cm piece of leek
6cm piece of celery
1 tsp olive oil
2 tblsp butter
2 tblsp cream
½ tblsp finely chopped tarragon
1 tblsp finely chopped parsley
12 cooked and shelled yabbies
Preheat oven to 180 degrees. Line a baking tray with baking paper. Place the puff pastry rectangles onto the prepared baking sheet. Using the tip of a knife, lightly mark a smaller rectangle inside each pastry sheet, forming a 5mm border. Brush the egg yolk and water wash over the pastry sheets and bake for 15 minutes or until lightly browned and risen to about 2cm.
Cut the carrot, leek and celery into thin julienne strips. Heat oil and butter in small frying pan and gently cook the vegetables for a few minutes till soft. Add cream, tarragon, parsley and yabbies. Reheat for a minute or two. Season with salt and pepper.
Cut the smaller rectangle out of the cooked puff pastry, and set this “lid” aside. Remove any excess pastry from the centre to create a cavity. Spoon the yabby and vegetable mixture into the pastry shell and replace the “lid”. Serve straight away.
If you have truffles you can add 6 thin slices of truffle into the mixture when you combine the cream at the end.