
Roasted Pepper and Prawn Puff Rounds
Find out how to make roasted pepper and tiger prawn puff rounds with this easy recipe – made with Jus-Rol’s puff pastry, they’re perfect for lunch.
Quick Stats
Easy
4 round
14 minutes bake time
Roasted Pepper and Prawn Puff Rounds
Find out how to make roasted pepper and tiger prawn puff rounds with this easy recipe – made with Jus-Rol’s puff pastry, they’re perfect for lunch.
Ingredients
- 1 x Jus-Rol™ Puff pastry block
- 2 peppers, deseeded and cut into chunks
- 30ml olive oil, for drizzling
- 4 tsp pesto
- 12-16 raw tiger prawns
- Egg, beaten to glaze
- 1 tbsp Fresh dill, to garnish
Equipment required
- Baking Sheet
- Sharp knife
- Rolling Pin
- Saucer for size guidance
- Baking paper
- Pastry Brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make a Jalousie
How to Make a Jalousie
Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
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- Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
- Unroll second pastry sheet still on it’s film and fold in half along its length.
- With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
- Brush border of base pastry with beaten egg.
- Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
- Open out the sheet to cover the base.
- Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
- Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
- Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
- Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
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Method
- Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
- Lay pepper on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender. Allow to cool.
- Cut pastry into 4 even quarters, roll out each to a disc approx 6”/ 15cm in diam. ( use a saucer or small tea-plate as a guide to cut round using a sharp knife.
- Lay the pastry rounds on a lined baking sheet, spread centre with pesto, leaving a border all round. Top with roasted peppers and raw prawns, brush with beaten egg and bake for 12 -14 minutes until pastry golden and prawns pink and therefore cooked.
- Garnish with dill and serve.
* Alternatively use ready roasted vegetables