Spanish Tapas with Diego – Leek and shrimps cake

serves 8

INGREDIENTS: ts = teaspoon tbsp = tablespoon

6 frozen puff pastry sheets *
500 g Leeks
14-16 Prawns
1 tbsp flour
3 Eggs (one is to paint the puff pastry)
200ml cream for cooking
1/2 Glass milk
Olive oil, pepper and salt

PREPARATIONS:

• Wash the leeks by making a cross on the leaves to remove all the dirt you might have.
  

• Divide them in julienne, salt them and fry slowly in a frying pan with a little oil.
  

• While the leeks are frying, peel the prawns, chop them and sauté next to the leeks once they have been poached
  

• Add the tablespoon of flour and sauté for a minute while mixing.
  

• Beat 2 eggs, add the cream and milk, pepper and a pinch of salt. Mix well and add it to the pan.
  

• Stir until all the ingredients are integrated, add extra salt if needed and let it cool.
  

• With a roller, join and stretch 3 puff pastry sheets to the size of the baking tray for the bottom and another 3 for the top, The bottom part should protrude from the mold to make the edges.
  

• Trim the edges and use the trimmed dough to make decorations on top of the cake.

• Put the first layer of pastry on the tray (use a baking sheet so that it doesn’t stick to the tray).
  

• Fill with the mixture of leeks and prawns.
  

• Put the cover pastry on top, make the edges by joining the bottom cover and the top. Decorate with the leftovers of pastry (be cretive!) and paint with the egg.
  

• Preheat the oven to 220°C and place the tray in the central position, heat up and down for 40/45 minutes +/-. After 10 minutes, lower the temperature to 180°C. Control the oven from the last 10 minutes checking that the puff pastry is ready, especially the bottom part (depending on the oven the time varies).
  

• Allow to cool a bit before cutting and eating