Garlic Prawns in Filo Tartlets Recipe

Ingredients

For the tartlets

• 50g/2 oz butter, melted

• 2-3 large sheets filo pastry

For the filling

• 115g/4 oz butter

• 2-3 garlic cloves, crushed

• 1 fresh red chili, seeded and chopped

• 350g/12 oz peeled, cooked prawns

• 30ml/2 tbsp chopped fresh parsley or snipped fresh chives

• salt and ground black pepper

Serves 4

Method:

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

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

3. 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.

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

5. 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.

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

Notes : Use fresh filo pastry rather than frozen, then simply wrap and leftover sheets.