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Pastry Cups with Tomato & Prawns | Pasta Shells with Spinach & Ricotta | Sticky Date Pudding with Butterscotch Sauce

Pastry Cups with Tomato & Prawns

Ingredients:
1 pkt Spring Roll pastry
Oil Spray
36 Cooked & peeled Prawns
3 Roma Tomatoes
10 leaves of Fresh Basil
¼ cup Olive Oil
250g Mayonnaise
100g Leggo’s Pesto ‘Sundried Tomato’
Salt & Pepper to taste
Oil Spray (for muffin tin)

Method:

1. Melt the butter.
2. Cut pastry into squares – four squares per sheet.
3. Spray each sheet with oil spray and layer three pieces one on top of each other to create a star like shape.
4. Place in well greased muffin tin to create a cup.
5. Bake in a moderate oven for approximately 15 minutes or until golden brown.
6. Cool on wire rack.
7. Combine prawn, juice from one lemon, salt & pepper in a bowl and set aside.
8. Place chopped tomatoes, onion and basil in a bowl. Add salt & crushed garlic to the bowl and combine well.
9. Mix mayonnaise and pesto in a small bowl.
10. Once pastry cups have cooler, place a spoonful of tomato mix in the bottom of the cup. Then top with a spoonful of prawn mix. Finally top with a dollop of mayonnaise mix.