Puff Pastry Shells with Seafood Stew / Butterdeigskjell med Fiskestuing

A personal favourite from “Varme Småretter”
(Hot Snacks) published by Gyldendal in 1991

This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry  than she was. I am so fond of this that I know the recipe by heart- Ted

This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.