Yabbies in puff pastry

Yabbies in puff pastry

Ecrevisses en chausson

Taste le Tour

From the Alps region by Philippe Mouchel

Yabbies are very popular in France and are found on the menus of the best French restaurants, especially around the Alps region where there are lots of freshwater streams.


Quantity Ingredient
2 rectangles rolled puff pastry, 12 cm x 8 cm x 3 mm thick
1 egg yolk
2 teaspoons cold water
6 cm piece carrot
6 cm piece leek
6 cm piece celery
1 teaspoon olive oil
2 tablespoons butter
2 tablespoons cream
1/2 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley
6 thin slices truffle
12 cooked yabbies, shelled
freshly ground black pepper


  1. Preheat the oven to 180°C. Line a flat baking sheet with baking paper.
  2. Place the puff pastry rectangles on the prepared baking sheet. Using the tip of a knife, lightly mark a smaller rectangle inside each pastry rectangle, forming a 5 mm border.
  3. Mix the egg yolk and water together to make eggwash and brush over the pastry. Bake for 15–18 minutes, or until lightly browned and risen. It should rise at least 2 cm if the pastry is good quality.
  4. Cut the carrot, leek and celery into thin slices and then into thin julienne strips. Heat the oil and butter in a small saucepan over a medium heat. Add the vegetables and cook for a few minutes until soft . Add the cream, tarragon and parsley, then add the truffle slices and yabbies and reheat. Season to taste.
  5. Cut the smaller rectangle out of the cooked puff pastry, and set this ‘lid’ aside. Remove any excess pastry from the centre to create a cavity. Spoon in the yabby and vegetable mixture, replace the pastry lids and serve straight away.
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