Ingredients Jump to Instructions ↓

  1. For t he tartlets

  2. 50g/2 oz butter, melted

  3. 2-3 large sheets filo pastry

  4. For t he filling

  5. 115g/4 oz butter

  6. 2-3 garlic cloves, crushed

  7. 1 fresh red chili, seeded and chopped

  8. 350g/12 oz peeled, cooked prawns

  9. 30ml/2 tbsp chopped fresh parsley or snipped fresh chives

  10. salt and ground black pepper

  11. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat the oven to 200C/400F/Gas 6. Brush four individual 7.5cm/3 in flan tins with melted butter.

  3. Cut the filo pastry into twelve 10cm/4 in squares and brush with the melted butter.

  4. Place three squares inside each tin, overlapping them at slight angles and carefully frilling the edges and points while forming a good hollow in each centre.

  5. Bake the pastry for 10-15 minutes, until crisp and golden. Cool slightly and remove from the tins.

  6. To make the filling, melt the butter in a large frying pan, fry the garlic, chili and prawns for 1-2 minutes to warm through. Stir in the parsley or chives and season to taste with salt and pepper.

  7. Spoon the prawn filling into the tartlets and serve at once.


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