PRAWN PATTY
To make approximately 25 patties.
Ingredients for the filling:
1 kg South Atlantic Prawns
¼ cup of olive oil
1 large diced onion
2 diced cloves of garlic
1 kg of diced mature tomatoes (peeled and seedless)
1 soup spoon of chopped parsley
½ cup of plain flour
¾ cup of milk
Salt and Tabasco to taste
Ingredients for the pastry:
4 cups and 2 tablespoons of plain flour (500g)
¾ cup of butter (150g)
¾ cup of lard (150g)
1 egg
2 egg yolks
Salt to taste
To glaze:
1 soup spoon of melted butter
1 egg yolk
Method:
Prepare the pastry: place the flour on a flat surface and make a dent in the centre of the pile. Mix the butter with the lard and put in the centre of the flour. Mix the egg, yolks and salt together. Bring together with the flour, butter and lard and mix and knead the dough. Leave for 30 minutes.
During this time, prepare the filling in a pan with the olive oil, place the diced onion and the garlic with the tomatoes and cook on a low heat, with the lid on the pan for 20 minutes. Season with the salt, the Tabasco and parsley.
Chop the South Atlantic Prawns into pieces and place in the pan for 3 minutes. Mix in the plain flour and milk continually stirring until the mixture becomes thicker. Leave to cool.
Take pieces of the pastry and with the points of the fingertips make pastry shells in small forms of around two inches (5.5cms) in diameter lightly greased with butter or lard. Leave part of the pastry to cover the patty. Fill and cover the patties. Cut the excess pastry from around the patty.
Mix the egg yolk with the butter and glaze the patty. Bake in a hot pre-heated oven (200C) for approximately 25 minutes or until golden brown.
