How to make panzerotti stuffed with shrimp and crab meat, recipe with sautéed mushrooms among other necessary ingredients, to be cooked in the oven.

Ingredients for 6 portions

- 1 tablespoon of sautéed mushrooms

- 1 small onion

- 1 glass of milk

- 1 tablespoon of flour

- 1 tablespoon of butter

- 1 packet of frozen puff pastry

- 1 tablespoon of cooked crab meat

- 1 tablespoon of shrimp tails boiled and coarsely chopped

- 1 tablespoon of stewed chicken or rabbit livers

- 1 egg

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- olive oil

- salt and pepper

Preparation of panzerotti stuffed with shrimp and crab meat

Defrost the puff pastry, and meanwhile finely chop the onion and brown it in a saucepan with the butter.

When the onion has dried, remove the pan from the heat and add the flour, mix until it forms a homogeneous batter and then dilute with half a glass of milk.

Salt the mixture and put it back on the stove to thicken.

As soon as the cream is thick, turn off the heat and mix the remaining milk mixing well.

Roll out the puff pastry and cut out discs of approx. 6 cm. in diameter.

Arrange the cooked crab meat, the boiled and chopped shrimp tails, the sautéed mushrooms and the stewed livers in four separate bowls.

Divide the milk cream into the four bowls and mix well each mixture.

Divide the four types of filling over the puff pastry disks leaving the edges free.

Fold the pasta in half on each filling, sealing the edges well.

Brush the surface of the panzerotti with the beaten egg and place them on the oven plate.

Sprinkle them with pepper and bake them at 200 ° C. They will be ready when they turn golden.