Prawn Stars Recipe
Ingredients
| 5 large sheets of filo pastry | ||
| 1 oz/25 g butter, melted | ||
| Few salad leaves, washed | ||
| 4 oz/100 g peeled prawns, thawed if frozen | ||
| Mayonnaise | 2 Tablespoon | |
| Tomato puree | 1 Teaspoon | |
| Grated rind of 1/2 lemon | ||
| Paprika pepper to garnish | ||
Directions
Preheat the oven to Gas 6, 400°F, 200°C.
Divide each pastry sheet into 3.
Brush the inside of five individual star tins with a little melted butter.
Place a piece of filo pastry in each tin, carefully easing into corners.
Brush with melted butter and place a further sheet of pastry on top.
Brush again with butter and place the final piece of pastry on top.
Trim the edges and arrange tins on a baking sheet.
Cook in oven for 8-10 mins until golden.
Cool before removing from the tins.
Shred the salad leaves finely, then place in four of the pastry stars.
Top with the peeled prawns.
Place- mayonnaise in a bowl and stir in the tomato puree and lemon rind, mix well.
Spoon into the remaining star.
Sprinkle the prawns and mayonnaise with a little paprika pepper and serve.
Divide each pastry sheet into 3.
Brush the inside of five individual star tins with a little melted butter.
Place a piece of filo pastry in each tin, carefully easing into corners.
Brush with melted butter and place a further sheet of pastry on top.
Brush again with butter and place the final piece of pastry on top.
Trim the edges and arrange tins on a baking sheet.
Cook in oven for 8-10 mins until golden.
Cool before removing from the tins.
Shred the salad leaves finely, then place in four of the pastry stars.
Top with the peeled prawns.
Place- mayonnaise in a bowl and stir in the tomato puree and lemon rind, mix well.
Spoon into the remaining star.
Sprinkle the prawns and mayonnaise with a little paprika pepper and serve.
Chef
