Preparation time
less than 30 mins
Cooking time
10 to 30 mins
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 320g/11½oz sheet puff pastry
- 1 free-range egg, beaten
- 75ml/2½fl oz full-fat milk
- 75ml/2½fl oz double cream
- 1 star anise
- 1 onion, chopped
- 1 garlic clove, minced
- 25g/1oz unsalted butter
- 2 ripe tomatoes, skinned and chopped
- 1 tsp plain flour
- 250g/9oz small prawns, shelled
- 2 tbsp chopped fresh dill
- 1 lemon, juice only
- 100g/3½oz smoked salmon
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking.
Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool.
Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat.
Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice.
To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve.