Recipes
Date posted: 04/08/2022
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.