4 onion
1 celery stick
1 carrot
1 sprig fresh flat-leaf parsley
35-50 raw small prawns
3 potatoes, diced
40 g/12 oz butter
about 150 ml/4 pint hot milk
2 tomatoes, diced
35-50 Pâte Brisée barquette cases


1.Put the onion, celery, carrot and parsley in a saucepan, pour in water to cover, bring to the boil and add a pinch of salt.
2. Add the prawns and cook for 3-4 minutes, then drain, reserving the cooking liquid.
3.Return the cooking liquid to the pan, add the potatoes and cook for 10-15 minutes until tender.
4.Drain and mash with 25 g/1 oz of the butter and as much hot milk as required.
5. Heat the remaining butter in a small saucepan, add the tomatoes and cook over a low heat for 3-4 minutes until tender.
6.Remove the pan from the heat and season to taste with salt. Peel and devein the prawns. Preheat the oven, 200°C/400°F/Gas Mark 6.
7.To serve, divide the mashed potato among the pastry cases and arrange the prawns and tomatoes on top. Heat in the oven for 5 minutes before serving.

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