The savory puff pastry shells are a perfect appetizer, an elegant and easy-to-make finger food ideal for aperitifs, buffets and parties. This version with pink sauce, shrimp and mini mozzarella balls is spectacular and perfect when you want to impress without spending hours in the kitchen. The shell shape makes them irresistible, while the central pearl turns them into a refined starter suitable even for special occasions.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
To prepare the puff pastry shells you will need:
- 1 sheet puff pastry (rectangular)
- as needed milk
- 3.5 oz shrimp (in brine)
- as needed pink sauce
- as needed mini mozzarella balls (cherry-sized)
Tools
- Molds
Steps
Unroll the puff pastry and fold it in half.
Using a shell-shaped cutter (I used a ravioli cutter) cut out the shapes.
Place the shells on a baking tray lined with parchment paper and press the top slightly to define the shape.
Brush with a little milk.
With a knife, without going deep, gently score the surface to create the typical shell ridges.
Bake in a conventional oven at 356°F for 18–20 minutes, until well golden.
Once baked, let them cool completely, then open them gently with a knife.
Now they are ready to fill: fill them with a mix of shrimp and pink sauce and finish with a mini mozzarella ball in the center to create the “pearl” effect.
Tips
Fill the shells only just before serving to keep them crunchy.
You can replace the pink sauce with spreadable cheese or ricotta cream.
Also great with smoked salmon or tuna.
If you have leftover puff pastry, turn it into savory bites or quick sweets: zero waste and maximum yield.
If you can’t use it immediately:
wrap it well in plastic wrap
store it in the fridge for up to 24 hours
Storage
Unfilled shells keep for 1 day in an airtight container at room temperature.
Once filled, it’s best to consume them the same day.
