Herb Prawn Pasty
3 tbsp. olive oil
2 gloves garlic
300-400g prawns - cooked
1 cup shallots - diced small
1/2 cup cream cheese
1 tbsp. dill (cilantro works well too if fresh dill is not available)
salt and pepper
1/2 cup white wine to deglaze if cooking prawns
If using raw prawns, rinse prawns well under cold water, drain and put into a food processor. If already cooked simply add the cooked prawns to the food processor.
Pulse until the prawns are chopped up into even chunks.
Miriam's Time Saving Tip♥ If a food processor is not available the prawns can be diced using a sharp knife. This takes a little longer but it works fine for this recipe
Dice shallots until small diced (brunoise) and sauté until just tender.
Add prawns. Continue to cook until the prawns turn pink if using fresh prawns.
Deglaze with white wine and allow to reduce by half.
Add salt & pepper, dill and cream. Stir well until the cream cheese melts and it is incorporated.
Place in a container with a lid, refrigerate until needed.
Miriam's Time Saving Tip♥It is easier to fill a pasty with a cold filling. If the filling is hot it is hard to handle and it will melt the pastry.
Preheat oven to 375°.
Take one round pastry cutout at a time and place 1 tbsp. mixture into the center.