Freeform prawn pies

Name: Freeform prawn pies
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 cups (250 g/8 oz) plain flour; 125 g (4 oz) chilled butter, cubed; 1 kg (2 lb) raw medium prawns; 1 tablespoon oil; 5 cm (2 inch) piece fresh ginger, grated; 3 cloves garlic, crushed; 1/3 cup (80 ml/2¾ fl oz) sweet chilli sauce; 1/3 cup (80 ml/2¾ fl oz) lime juice; 1/3 cup (80 ml/2¾ fl oz) thick (double) cream; 25 g (¾ oz) chopped fresh coriander; 1 egg yolk, lightly beaten, to glaze; strips of lime rind, to garnish

August 8, 2013

easyTime:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

2 cups (250 g/8 oz) plain flour
125 g (4 oz) chilled butter, cubed
1 kg (2 lb) raw medium prawns
1 tablespoon oil
5 cm (2 inch) piece fresh ginger, grated
3 cloves garlic, crushed
1/3 cup (80 ml/2¾ fl oz) sweet chilli sauce
1/3 cup (80 ml/2¾ fl oz) lime juice
1/3 cup (80 ml/2¾ fl oz) thick (double) cream
25 g (¾ oz) chopped fresh coriander
1 egg yolk, lightly beaten, to glaze
strips of lime rind, to garnish

Method

Step 1
Sift the flour into a large bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add 3 tablespoons water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Gather the dough together and lift out onto a lightly floured surface. Press into a ball and flatten into a disc. (Alternatively, make in a food processor.) Wrap in plastic wrap and chill for 15 minutes.
Step 2
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. 3 Heat the oil in a large frying pan and fry the ginger, garlic and prawns for 2–3 minutes. Remove the prawns and set aside. Add the chilli sauce, lime juice and cream to the pan and simmer over medium heat, until the sauce has reduced by about one third. Return the prawns to the pan and add the coriander; cool.
Step 3
Grease 2 baking trays. Divide the pastry into 4 and roll out each portion, between sheets of baking paper, into a 20 cm (8 inch) circle. Divide the filling into 4 and place a portion in the centre of each pastry, leaving a wide border. Fold the edges loosely over the filling. Brush the pastry with egg yolk. Bake for 25 minutes, or until golden. Serve garnished with lime rind.

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