Dutch pasteitje met Garnalenragout (Dutch puff pastry with shrimp gravy)

This is one of those recipes that makes a great idea for the holidays (and it doesn't matter which one). Because shrimp gravy is possible at Easter and Christmas. Or eat it for lunch and you have something really special.

Serve it in ready-made puff pastry baskets (or make your own using the puff pastry baskets recipe (which is really easy!)). Just before serving, season with lemon and enjoy!

Dutch Shrimp gravy ingredients

A full list of ingredients can be found at the end of this blog.

• Cocktail shrimps - the small (Dutch) cocktail shrimps (Hollandse garnalen) are perfect for this recipe. They have a great delicate taste and are already peeled.
• Fish stock - Make it fresh or from a cube. Fresh is of course the best and a good recipe can be found here (https://www.marthastewart.com/1158677/fish-stock). But if you don't have much time or don't feel like making it yourself, dissolve it in hot water. You can replace the fish stock with vegetable stock, but let's be honest, this has a less pronounced taste. Use cooled stock, it will make the roux better!
• Cream - This makes the ragout wonderfully creamy. Remove the cream from the refrigerator half an hour before adding it so that it does not split. You can also replace this with cooking cream.
• Capers - The unopened flower buds of the caper plant that are pickled in the acid. It gives a fresh taste to the shrimp ragout.
• Mustard - gives a kick to the ragout. Any mustard is good to use.
• White wine - Fish must swim, they always say. Now we take that literally 😉 Use a dry white wine, such as a Chardonnay, Sauvignon Blanc, or Pinot Grigio, which goes well with shrimp. It is nice to serve the same wine while eating the patty (if you drink wine with it. Would you rather go alcohol-free? Use extra stock (the same amount as the wine).
• Dill - Adding dill gives aniseed a hint of ragout. It is a delicious food combination with shrimp.

Preparation Shrimp Ragout

A recipe that you can easily print can be found at the bottom of the blog.

1. Melt the butter in a pan and add the flour all at once. Heat over low heat and cook for 2 minutes while stirring with a wooden spatula. Baking the flour causes the floury taste of the roux to disappear.
2. Reduce the heat too low and slowly add the white wine to the roux, stirring with a whisk. Then add half of the cold stock. Now reduce the heat to medium and, while stirring, pour in the rest of the stock and the cream. Bring to a boil and simmer for three minutes.
3. Add the shrimp and the drained capers to the sauce.
4. Mix 3 tablespoons of finely chopped dill through the ragout. Taste and season with salt, pepper, and some lemon. Divide the pie shells on a plate and pour in the shrimp ragout. Garnish with a sprig of dill. Serve with a lemon wedge.