A Good recipe Cheesy Pastry Layered with Prawns
Preparation time less than 30 mins
Cooking time less than 10 mins
For the cheesy pastry 150g plain flour, plus extra for dusting 3 tbsp grated cheddar cheese 1 free-range egg white 2 tbsp milk salt and freshly ground black pepper 25g/1oz butter, melted drizzle olive oil For the courgette and lemon salad courgette, thinly sliced squeeze lemon juice 2 tbsp olive oil salt and freshly ground black pepper For the courgette and pepper salsa courgette, finely chopped squeeze lemon juice 1 tbsp olive oil. Romero pepper, finely chopped small handful fresh basil, chopped salt and freshly ground black pepper To serve 55g/2oz prawns, cooked and peeled 100g smoked haddock, cooked
- For the cheesy pastry, place the flour, grated cheese, egg white, milk, salt and freshly ground black pepper and melted butter into a food processor and blend until well combined. 2. Turn out the mixture onto a floured work surface and knead into a ball. Roll out to the thickness of a pound coin and cut into three small triangles. 3. Heat a drizzle of oil in a frying pan and fry the dough triangles, in batches, for 1-2 minutes on each side, or until golden-brown and cooked through. 4. For the courgette and lemon salad, mix the courgette, lemon juice and olive oil together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside. 5. For the courgette and pepper salsa, mix all of the ingredients together in a bowl and set aside. 6. To serve, spoon the courgette and lemon salad onto a serving plate, top with the cheesy pastry triangles and spoon over the prawns and smoked haddock. Spoon over the courgette and pepper salsa and serve.