• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Filling:
  • 100g sundried tomatoes
  • 400g shelled prawns
  • Salt to taste
  • Pepper to taste
  • Herb pesto:
  • 60g fresh herbs (Italian parsley, basil, tarragon, coriander, etc.)
  • 4 cloves garlic
  • 30g walnuts
  • 30g parmesan, grated
  • 100ml olive oil
  • Salt to taste
  • Pepper to taste
  • 1 packet frozen puff pastry, thawed
  • 1 egg (for egg wash), beaten


    To prepare filling:
  1. Soak the sundried tomatoes for 10 minutes and slice thinly.
  2. Heat the olive oil and add the prawns.
  3. Fry for half a minute then add sundried tomatoes.
  4. Season to taste.
  5. To prepare pesto:
  6. Blend all the ingredients, except seasonings, in a food processor.
  7. Season to taste.
  8. To assemble & bake:
  9. Roll out the pastry and cut into 2 rectangular pieces.
  10. Spread herb pesto generously on a pastry rectangle, leaving 3cm around the edges.
  11. Top with the sundried tomatoes and prawn mixture.
  12. Bush edge with egg wash and cover with the other piece of pastry.
  13. Press edges lightly to seal.
  14. Brush top of puff with egg wash.
  15. Place on baking tray and bake in a preheated oven at 180ºC for about 20 minutes or until golden brown.

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