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PrintPRAWN AND TOMATO CANAPES
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°C/375°F/ Gas 5. Roll out the pastry very thinly on a lightly floured work surface and use to line 12 very small tartlet or muffin tins.
- Line the base of each pastry case with greaseproof paper and bake for about 10 minutes. Remove the paper and bake for a further 5 minutes until crisp.
- Place some chopped tomato in the base of each pastry cases and season with salt and freshly ground black pepper. Top with the prawns and spoon on some hollandaise sauce. Warm through briefly in the oven and serve garnished with fennel or chervil.
INGREDIENTS
- 300 grams rich short crust pastry
- 4 tomatoes, skinned, seeded and chopped
- 15 large cooked prawns, shelled but tails left on
- 5 tablespoon hollandaise sauce
- Salt and ground black pepper
- Fennel or chervil sprigs, to garnish
11 comments for “Prawn and Tomato Canapes”
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These straightforward appetizers, which include a delightful avocado and prawn skewer and an easy prawn cocktail canapé, bubble shooter will be gobbled up by your guests.