Scampi in puff pastry

Ingredients for 30 servings:

• 30 scampi, frozen
• 1 package of puff pastry from the refrigerated section
• 2 tbsp tomato paste
• 2 tbsp olive oil
• pepper, black
• garlic powder
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick finger food

Blanch the frozen scampi in boiling salted water for about 1 minute, drain through a sieve, and let cool. Roll out the puff pastry and cut into 30 small squares – each square should be large enough to wrap a shrimp in. Mix the tomato paste and oil into a not-too-runny paste, season with black pepper and, if desired, a little ground garlic powder. Spread the tomato paste in the center of the puff pastry squares, place the scampi on top, roll them up, and press the edges down with a fork. Place the puff pastry rolls on a baking sheet lined with baking paper, pierce each roll 2-3 times with a toothpick, then brush the rolls with beaten egg yolk and bake in a preheated oven on the middle rack at 200°C (top/bottom heat) (180°C fan-assisted) for about 10 minutes, until the rolls are golden brown. We think these rolls taste best lukewarm with aioli, but they are also delicious hot or cold.