|Puff pastry sheets||500g|
|Free range medium eggs||1|
|Cooked and peeled large coldwater prawns||500g|
|Sriracha hot chilli sauce||30ml|
|Cooked diced chicken breast||800g|
|Malted wheat thick sliced bloomer bread||500g|
|Micro red amaranth||30g|
- 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.
Try not to overload these, they are a great for bite size.