PRAWN FILO PIES
The creamy, cheesy filling in these prawn filo pies is so good! Perfect paired with the light, crisp pastry and a flavoursome salad.
Placing whole prawns in the pies makes them feel a little more gourmet, and tuna really improves the flavour of the filling without being overly fishy. Royce’s ‘canned fish radar’ is pretty good but I managed to trick him with this meal ?
The salad is crunchy and fresh – a perfect complement to the creamy prawn filo pies. Holding on to this late summer produce while I can!
If you don’t have a Texas muffin pan, individual ceramic dishes are a good alternative.
PRAWN FILO PIES
The creamy, cheesy filling in these prawn filo pies is so good! Perfect paired with the light, crisp pastry and a flavoursome salad made with the last of the delicious summer produce.
Ingredients
PRAWNS
- 2 cloves garlic
- 1 tsp butter
- 250 g raw prawn cutlets, tails removed (8.8oz)
FILO PARCELS
- 50 g butter, divided (1.8oz)
- 2 1/2 Tbsp plain flour
- 1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
- 1 cup milk (250ml)
- 1/2 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/2 tsp dried oregano
- 3/4 cup grated cheddar cheese (75g)
- 185 g can tuna in spring water, drained (6.5oz)
- 6 sheets filo pastry (150g)
SALAD
- 1 ear corn
- 1 Lebanese cucumber
- 2 stalks celery
- 2 tomatoes
- 1/2 small red onion
- Handful fresh basil
- 1/2 Tbsp olive oil
Instructions
COOK PRAWNS
Crush garlic. Melt butter in a large non-stick pot over medium heat. Add prawns and garlic and cook until prawns turn pink. Remove from pot and set aside.
MAKE FILO PARCELS
Preheat oven to 180ºC (360ºF) fan bake. Melt half the butter (25g) in the same pot used to cook prawns. Stir in flour and cook for 1 minute. Gradually whisk in chicken stock, then milk. Stir in vinegar, dill and oregano and simmer gently for 2 minutes, stirring. Add cheese and tuna and stir until cheese has melted. Remove from heat and season with salt and pepper to taste.
Place remaining 25g butter in a small microwave-safe dish and microwave in short bursts until melted. Using a pastry brush and a little melted butter, lightly grease a 6-hole Texas muffin pan. Brush one side of four of the filo pastry sheets with butter and stack on top of each other. Cut into quarters (squares) and gently press into the muffin holes. Brush remaining two sheets of pastry with butter and stack on top of each other. Cut in half, stack again, then cut in half to form two more squares. Press into remaining muffin holes.
Spoon filling and prawns into pastry cases. Scrunch overhanging pastry over the top and brush with any remaining butter. Bake for 15 minutes, until golden.
PREPARE SALAD
Microwave corn for 4 minutes. Dice cucumber, slice celery, cut tomatoes into wedges and finely dice onion. Shuck cooked corn and run a knife down the edges to remove kernels. Place prepared salad ingredients in a bowl with basil, drizzle with oil, season with salt and pepper and toss to combine.
SERVE
Carefully remove pies from tin and serve with salad on the side.
Recipe Notes
WINE MATCH: An unoaked Chardonnay.
GLUTEN-FREE OPTION: Replace plain flour with plain gluten-free flour. Use gluten-free stock powder. Try gluten-free wraps or gluten-free pastry instead of filo pastry.
INGREDIENT SWAPS / NOTES: Flaked smoked fish, hot smoked salmon or tinned salmon can be used instead of tuna. For a non-seafood option, try cooked, diced bacon and chicken. Smoked chicken would be nice too.
STORING AND REHEATING: Store pies and salad separately. Pies can be reheated in the microwave but are best in the oven, so that the filo retains its light, crisp texture.
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2 Comments
Yet another great recipe. I don’t know what we did before we discovered your website. Dinner time is so much easier these days and food is so varied and delicious.
So stoked to hear that! Thank you for your kind feedback, I’m really pleased that Y.U.M is working well for you x