Fantastic starter recipe for Mussel Pastry Fingers
1 x 400 g puff pastry or use half of our sour cream pastry recipe
1 egg, beaten
2 x 85 g smoked mussels
2 T (30 ml) butter
1 large onion, finely chopped
1 T (15 ml) flour
3 t (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1/4 t (1 ml) cayenne pepper
1/2 t (2,5 ml) mustard powder
1 cup (250 ml) sour cream
2 extra large eggs
1 cup (250 ml) grated cheese, use a good strong cheddar
Preheat the oven to 200C.
Roll out the pastry into a square shape, 46 cm x 46 cm and cut it through the middle into two rectangles 46 cm x 23 cm. Trim 1 1/2 cm strips off the sides to build up the edges of the two rectangles. Glue the pastry strips down with the beaten egg. Prick the base (not the edges) all over with a fork. Bake blind for 10 minutes. Paint the whole pastry case with the beaten egg and bake for 3 more minutes. Leave to cool.
TO PREPARE FILLING
Turn the oven down to 180C.
Open the cans of smoked mussels and turn them out onto a dinner plate to drain off the oil. Sauté the onion until golden in the butter. Add the flour and blend in. Add Lemon & Black Pepper Seasoning, cayenne and mustard. Remove from the heat. Add sour cream, eggs and the grated cheese.
Spoon onto the two prepared pastry cases. Level the filling. Space the mussels on top of the filling. Bake for 20 minutes until golden-brown and firm.
Cut across into 2cm wide strips (a pizza wheel works well) for serving. Best served warm.
By: Ina Paarman