King prawn, garlic and cream cheese puffs
Whilst making another batch of Salmon and cream cheese puffs, I discovered a stray half packet of puff pastry in the freezer. As we always have frozen king prawns in the freezer and there was 100g of cream cheese left over, I thought I would attempt a slight variation on the theme.
- 250g Jus Rol pre-made puff pastry (1/2 packet)
- 8 king prawns
- 1 tablespoon lemon juice
- Splash of Black rice vinegar (optional)
- 3 cloves of garlic, peeled and crushed or chopped
- 100 g low fat cream cheese
- 2 large or 3 small spring onions, chopped
- Salt and freshly ground black pepper to taste
- Preheat the oven to 200° C (400° F - gas 6)
- Marinate the king prawns and garlic for about an hour in the lemon juice with a pinch of salt and optionally, the black rice vinegar.
- Finely chop the spring onions and add to the cream cheese and season with salt and pepper.
- When ready to bake the puffs, chop the king prawns and stir into the cream cheese.
- Season the cream cheese mixture with black pepper
- Roll out the pastry so it's large enough to accommodate the filling.
- Spread the filling over one half of the pastry, wet the edges to help then stick, fold in half and press together with the tines of a fork.
- Make a few slashes in the top to allow steam to escape
- Bake for 20 to 30 minutes until the pastry has risen and is golden brown
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