|Filo pastry sheets||5 Large|
|Butter||1 Ounce, melted (25 Gram)|
|Salad leaves||1⁄2 Cup (8 tbs), washed (Few Leaves Required)|
|Peeled prawns||4 Ounce, thawed if frozen (100 Gram)|
|Tomato puree||1 Teaspoon|
|Lemon||1⁄2 , rind grated|
|Paprika pepper||To Taste (For Garnish)|
Preheat the oven to Gas 6, 400°F, 200°C.
Divide each pastry sheet into 3.
Brush the inside of five individual star tins with a little melted butter.
Place a piece of filo pastry in each tin, carefully easing into corners.
Brush with melted butter and place a further sheet of pastry on top.
Brush again with butter and place the final piece of pastry on top.
Trim the edges and arrange tins on a baking sheet.
Cook in oven for 8-10 mins until golden.
Cool before removing from the tins.
Shred the salad leaves finely, then place in four of the pastry stars.
Top with the peeled prawns.
Place- mayonnaise in a bowl and stir in the tomato puree and lemon rind, mix well.
Spoon into the remaining star.
Sprinkle the prawns and mayonnaise with a little paprika pepper and serve.