|Cheese pastry||4 Ounce (Made With 4 Ounce Plain Flour)|
|Egg||1 , beaten|
|Canned prawns||4 Ounce, drained (1 Can)|
|Butter||4 Ounce, softened|
|Tomato paste||1⁄2 Teaspoon|
|Parsley sprigs||3 (For Garnish)|
Roll out the pastry dough to a rectangle 20 by 30 cm (8 by 12 inches). Trim the edges and cut into 2.5 cm (1 inch) wide strips, 5 cm (2 inches) long. Place on baking sheets and brush with beaten egg. Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 15 minutes or until golden. Cool.
Sieve half the contents of the can of prawns. Beat in die butter and tomato paste. Put the shrimp butter into a piping bag fitted with a star vegetable nozzle and pipe lines on the cheese pastry bases. Garnish with the remaining whole canned prawns and parsley sprigs. Makes 48