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Categories:
white wine cream cheese chicken green prawn cutlets scallops spring onions garlic parsley pastry milk green salad
Viewed: 1 - Published at: 4 years agoIngredients
- 3/4 cup white wine
- 125g tub PHILADELPHIA Spreadable Cream Cheese
- 1/2 cup chicken stock combined with 1 tablespoon cornflour
- 400g green prawn cutlets
- 200g scallops
- 2 spring onions, finely sliced
- 2 cloves garlic, finely sliced
- 1/2 cup parsley leaves, chopped
- 2-3 sheets puff pastry
- 1 tablespoon milk
- Green salad and crusty bread to serve, optional
Method
- Bring wine to the boil in a frying pan, and simmer until reduced by half.
- Stir in the Philly* and stock mixture until smooth.
- Add the prawns, scallops, spring onions and garlic to the pan.
- Simmer 5 minutes or until thickened.
- Stir through the parsley and spoon into 4 x 1 cup capacity ovenproof ramekins.
- Cut 4 rounds or squares from the pastry to fit the top of the dish, allowing an extra 2cm to overhang.
- Cut a small hole in each piece of pastry using a round pastry cutter.
- Lay over each ramekin.
- Brush with milk and bake at 200 degrees C for 15-20 minutes until golden.
- Serve with crisp salad and bread.
