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Seafood Diana

ingredients

serves 4
2 tbsp (1 oz) 25 g butter
1/3 cup (50 g) flour
2/3 cup (150 ml) 1/4 pt milk
3 tablespoons dry vermouth
100g (4 oz) peeled cooked prawns
100g (4 oz) scampi
4 oz (100 g) white fish fillets, skinned and chopped
3/4 cup (90 g) mushrooms, finely chopped
1 teaspoon lemon juice
rind of 1/2 lemon
salt and freshly ground black pepper
350g (12 oz) puff pastry, defrosted if frozen
1 egg, beaten, to glaze

method

1. Melt the butter and stir in the flour. Gradually add the milk, whisking continuously until smooth (the sauce is quite thick).

2. Add 2 tablespoons of the vermouth and all the other filling ingredients, including seasoning to taste.

3. Bring to the boil; simmer for 8 minutes, stirring occasionally.

4. Spoon into a bowl and cool slightly. Stir in the remaining vermouth. Cover with cling film and refrigerate until very cold.

5. Roll out the pastry and cut into eight 13-cm (5 in) squares.

6. Spoon the fish mixture onto the squares, dampen the edges of the pastry and fold over to form a triangle.

7. Seal well and glaze with the beaten egg.

8. Bake the triangles in a hot oven 180°c (350°f) gas 4 for 25 minutes.

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