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Recipe Card

Prawns in Salsa Cases

Ingredients

  • 20 Jus-Rol™ Medium Pastry Cases
  • Beaten egg to glaze
  • 300 g Cooked, peeled large prawns, thawed if frozen
  • 150 g Salsa
  • 3-4 slices lime

Equipment required

  • Baking tray

Techniques used

Method

  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
  3. Combine prawns with salsa and divide between the cases, garnish with small fans of lime.