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