
Prawns with Crème Fraiche Filo Tartlets
Perfect for nibbles or as a starter, try this recipe for prawn and crème fraiche filo tartlets – made with Jus-Rol’s filo pastry sheets, great party food.
Quick Stats
Easy
12 tartlets
12 minutes bake time
Prawns with Crème Fraiche Filo Tartlets
Perfect for nibbles or as a starter, try this recipe for prawn and crème fraiche filo tartlets – made with Jus-Rol’s filo pastry sheets, great party food.
Ingredients
- Jus-Rol™ filo pastry sheets Thawed
- 4-5 prawns shelled prawns per tartlet
- 248ml crème fraiche
- 1-2tbsp mayonnaise
- 1 lime
- dill to garnish
Equipment required
- 12 hole muffin tin
- Pastry Brush
- Measuring spoons
Techniques Used
-
How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
-
How to Handle Filo Pastry
How to Handle Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
-
How to Glaze Filo Pastry
How to Glaze Filo Pastry
- Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities.
- Use a pastry brush and brush the sheets very lightly before using each one in the recipe. Brush the finished dish again before baking.
TIP – You can introduce a flavouring such as spice, chopped herbs,garlic etc. into the butter to compliment the filling.
Method
- Preheat oven to 180°C (160°C for fan assisted ovens)/Gas 4.
- Have ready a 12 hole muffin tin.
- Unfold the stack of filo sheets, cut in half widthways and in 4 lengthways to give 8 equal squares per sheet.
- Layer up 4 filo squares at a time, with their points off set, brushing each lightly with melted butter as you layer. Press each ‘stack’ of 4 squares into a muffin form and continue with remaining pastry.
- Bake for approx. 12 minutes until golden brown. Cool and store until required for filling.
- Combine crème fraiche and mayonnaise and season to taste, spoon into bases of the tartlets.
- Toss the prawns in juice and rind of half the lime, pile on top of crème fraiche and garnish with small wedges of lime and dill.