Ingredients
- Puff pastry sheets 500g
- Free range medium eggs 1
- Cooked and peeled large coldwater prawns 500g
- Mayonnaise 200g
- Lemon juice 20ml
- Sriracha hot chilli sauce 30ml
- Cayenne pepper 2g
- Coriander 20g
- Cooked diced chicken breast 800g
- Malted wheat thick sliced bloomer bread 500g
- Salted butter 100g
- Micro red amaranth 30g
Method
- Preheat the oven to 180 degrees then line a baking tray.
- Place the pastry down and cut ten 3x2cm rectangles. Then using a knife, score a smaller rectangle (2x1cm) in the middle of each one before brushing over with an egg wash. Bake in the oven until golden and crisp and allow to cool.
- Ensure that the prawns are defrosted, then drain well and place in a bowl. Add the mayonnaise, lemon and sriracha and mix well until the prawns are well coated.
- Being careful, take the centre piece of the pastry out and fill with the prawn mixture. Top with cayenne pepper and micro red amaranth.
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