Kimbo’s Tarteletter Appetizers ( Danish Puff Pastry Shells)

This was a favourite of mine as a child in Denmark. There are several variations on what fillings you can use for this dish. Peas and Carrots, Chicken with Asparagus or Shrimp Asparagus and Cod fish balls are but a few. For our purposes here I am going to show you how to make the last one with Shrimp, White Asparagus and Cod fish balls. (Its my favourite.)

For the pastry shells here I am going to use a puff pastry shaped for vol au vent as opposed to the traditional Choux pastry that would traditionally used. I buy them in the local grocery store in the frozen food section. For the shrimp I usually use hand peeled but regular will do as well. For the White Asparagus I buy them in the jar already cooked. They are quite soft so you need to treat them with care and add them last. As to the Cod balls, I buy them at my local Danish Deli. This is a simple yet elegant appetizer that is sure to impress.

Makes: 36 Tarts Cooking time: 45 minutes. Difficulty: Easy
I am using a large batch so I can freeze the filling for later use if I have unexpected last minute guests. All I have to do is thaw, warm, and bake the Pastry.

Tarteletter Appetizers Ingredients:

  • 400 grams dry (2 Jars) White Asparagus cut into quarter pieces. (reserve juice).
  • 400 grams dry (1 large can) Cod Fish Balls cut in halves. (reserve juice).
  • 400 grams hand peeled Shrimp.
  • 40 grams ( 4 tbsp.) all purpose flour.
  • 50 grams ( 5 tbsp.) unsalted butter.
  • 700 ml. (17oz.) total reserved juices and milk.
  • 3 grams ( 1 tsp.) of white pepper.
  1. Heat flour in pan until slightly cooked. Add butter until you have achieved a roux paste.
  2. Slowly add Asparagus juice and whisk in along with Cod juice then water until you have a semi thick creamy consistency.
  3. Then add shrimp and cod balls. Let simmer on low for several minutes. ( Some water will be released.) Last, gently add Asparagus pieces. Let simmer for another few minutes and serve into warmed vol au vont shells and top with Parsley for garnish.

You can also switch out the shrimp and cod balls and substitute it with chicken. If you are doing this use chicken stock instead of the cod ball reserve juice.