MATERIALS for stuffing

200 gr. canned crab

drained and minced with a fork

150 gr. shrimp, cut into pieces

3 tablespoons cream

50 gr. Roquefort mashed with a fork

125 gr. drained canned corn

1 bunch green onions chopped

2 teaspoons hot sauce for seafood

2 drops Tabasco

2 teaspoons lemon juice

Salt, Pepper


MATERIALS for the package

12-sheet crust

4 tablespoons margarine, melted


RECIPE

- Preheat oven.

- Mix the ingredients in a bowl of stuffing.

- Cut one pastry sheet into three strips of equal thickness.

- The Spread with margarine.

- Place one strip over the other to look like a stretch.

- Place a spoonful of filling at one end, fold the three strips together.

- Brush with extra margarine.

- Repeat the same with other cards.

- Bake in oven until browned, about 15-20 minutes.

- Place the puff pastry on serving tray.