To save yourself time on the day of serving, you can make the filling the day before and keep refrigerated until serving. The pastry cases can also be made up to 2 days in advance and kept in an airtight container to be filled just before serving.
Ingredients
Makes: 24
Time: 25 minutes
- 2 - 3 sheets filo pastry
- 30g unsalted butter, melted
- 175g shelled, cooked Atlantic prawns
- 2 tbsp mayo
- 1 tbsp ketchup
- A dash of hot sauce
- A dash of Worcestershire sauce
- Sea salt & freshly ground black pepper
- 1 head of baby gem lettuce, outer leaves removed, very finely shredded
- Cayenne pepper to dust
- Finely chopped chives to garnish
Method
- Heat the oven to 200 °C/ °180 °C fan/400°F/Gas Mark 6.
- Brush 2 x 12 hole mini tartlet/muffin trays and the sheets of filo pastry with melted butter. Cut the sheets into 2.5cm squares.
- Layer 3 squares on top of each other, each at a slight angle so the corners begin to form a star shape and push into each hole of the tartlet/muffin tray.
- Transfer to the oven and bake for 6 - 8 minutes until golden and crisp. Remove from the tins and leave to cool completely on a wire tray.
- Roughly chop the prawns, reserving enough whole prawns to garnish each of the tartlets.
- In a bowl, mix the chopped prawns with the mayo, ketchup, hot sauce, Worcestershire sauce, and season with salt & pepper. Stir through the shredded lettuce.
- Fill the crispy pastry cups with the prawn mixture, top with a whole prawn, sprinkle with chives and dust with cayenne pepper before serving.
