Recipe Card

Roasted Pepper and Prawn Puff Rounds

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

Method

  1. Preheat oven to 220ºC (200ºC fan assisted) 425ºF/Gas M7
  2. Lay pepper on a baking sheet, drizzle lightly with oil and roast for approx. 15 minutes until just tender. Allow to cool.
  3. 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.
  4. 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.
  5. Garnish with dill and serve.

    * Alternatively use ready roasted vegetables