Puff Pastry Bites with Shrimp Salad

Ingredients

• water
• 1 pinch salt
• 60 g Butter
• 125 g flour
• 4 eggs (size S)
• baking paper
• 3 tomatoes
• 2 Avocados
• juice of half a lime
• 250 g mayonnaise
• Salt
• pepper from the grinder
• 150 g shrimp meat
• 1 bunch dill

Instructions

1. 1.

   Add water, salt and butter to a pot and bring to a boil. Pour all the flour in at once and stir into a lump. Cook the flour lump over medium heat until a white film forms on the bottom of the pot. Transfer the dough to a bowl and let it cool.

2. 2.

   Beat each egg one by one with the beaters of a hand mixer, stirring until a glossy dough forms that tears from a spoon in strands. Fill a piping bag fitted with a large star tip with the dough. Line a baking sheet with baking paper. Pipe small mounds onto the sheet. Bake in a preheated oven at 200°C (fan) /180°C (conventional), level 3, for 20-30 minutes. Slice the puff pastry hot and set on a cooling rack to cool.

3. 3.

   Score tomatoes crosswise, rinse briefly with boiling water for one minute, then shock in cold water and peel. Halve the tomatoes, remove seeds and dice. Cut avocados in half, remove pits and scoop out the flesh. Puree avocado flesh with lime juice. Stir in mayonnaise. Season with salt and pepper. Add tomatoes and shrimp to the mixture. Rinse dill, shake dry and finely chop. Mix into the shrimp salad. Fill the puff pastry bites with the shrimp salad.