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Seafood Filled Pastry Tapa Recipe - Hojaldre Relleno de Marisco


Seafood in Puff Pastry - Marisco en Hojaldre (c)

Seafood in Puff Pastry - Marisco en Hojaldre

Lisa Sierra (c) 2009 Licensed to About.com Inc.
This creamy seafood tapa is easy to make and very tasty. The filling is made of pieces of seafood in a brandy and cream-based sauce flavored with onion and tomato. The filling takes only about 10 minutes to make and the puff pastry shells bake in 20-25 minutes.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 1 lb frozen seafood mix
  • 10 puff pastry shells, frozen and ready to bake
  • 1/2 large yellow onion
  • 2 Tbsp extra virgin olive oil
  • 4 oz tomato sauce
  • 1/2 cup (100 ml) brandy
  • 1/2 pint (237 ml) whipping cream
  • 1 tsp corn starch (optional)
  • Salt and pepper to taste
  • 2-3 sprigs fresh parsley


This seafood in puff pastry shells makes 8 appetizer servings.

Ingredient Notes:

  • In the USA, individual puff pastry shells are sold in packages of 6, weighing a total of 10 oz.
  • The frozen seafood mix includes chopped, cleaned squid, mussels and clams without shells, as well as imitation crab.

Place seafood mix into a colander. Rinse and allow to drain.

Bake pastry shells according to the directions on package. (This generally takes 20 minutes.)

Finely chop onion and parsley. Set parsley aside. Heat olive oil in a large heavy bottom frying pan. Sauté onion in pan until translucent. Add the tomato sauce and brandy and flambé the brandy.

Add the cream and stir, simmering for 2-3 minutes. Add seafood mix and stir to coat. Cook for 3-5 minutes on low, stirring often. If sauce does not thicken, mix corn starch with 1 Tbsp water and add to seafood filling. Add salt and pepper to taste.

Fill the pastry cups with seafood filling, garnish with chopped parsley and serve immediately while hot.

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