Prawn and Asparagus Puff-Pastry Tartlets With Dill Mayonnaise
- 18 medium sized raw prawns
- 300g thin asparagus spears, cut into 3cm lengths
- 1 roll all-butter puff pastry (defrosted but still cold)
- Small bunch parsley
- 1 clove garlic, crushed
- Small knob of butter for frying
- ¼ cup white wine
- 6 tbsp best quality French-style mayonnaise
- Juice of 1 lemon
- 1 packet of dill leaves, finely chopped
- For the pastry-cups
- Use a big cup or small bowl to stamp out 6 rounds of pastry about 10cm in diameter.
- Using a sharp small knife score a smaller circle onto each round, leaving a border of about 1cm and cutting about half way through the pastry.
- Place onto a greased baking sheet and bake at 200˚C until puffed and golden, about 10 minutes.
When they come out of the oven, use a spoon to press into the inner circle, which will depress and create a cup-shape.
- For the prawns and asparagus
- Melt the knob of butter with a little olive oil in the pan until very hot.
- Add the asparagus and stir-fry for 1 minute. Add the garlic, prawns and parsley and stir fry for 2 minutes more.
- Splash in the white wine and remove from heat immediately.
The prawns should be just pink.
Set aside and keep warm.
- For the dill mayonnaise
- In a small bowl mix the mayonnaise, lemon juice and chopped dill and season with salt and pepper.
Arrange the pastries on the serving dish and spoon 1 tablespoon of the dill mayonnaise into each, spreading it to the edges of the pastry. Divide the prawn and asparagus filling between the pastries and serve hot.