Name: Greek prawn pies
Cook time: 45 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, crushed; 3 teaspoon plain (all-purpose) flour; 1/4 cup (60ml) dry white wine; 410 gram canned diced tomatoes; 750 gram uncooked medium king prawns (shrimp), shelled, deveined; 2 tablespoon fresh flat-leaf parsley, finely chopped; 12 sheets fillo pastry; 60 gram butter, melted; 50 gram fetta cheese, crumbled

Ingredients

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, crushed

3 teaspoon plain (all-purpose) flour

1/4 cup (60ml) dry white wine

410 gram canned diced tomatoes

750 gram uncooked medium king prawns (shrimp), shelled, deveined

2 tablespoon fresh flat-leaf parsley, finely chopped

12 sheets fillo pastry

60 gram butter, melted

50 gram fetta cheese, crumbled

Method

1.Heat oil in large frying pan, cook onion and garlic, stirring, until onion softens. Add flour, cook, stirring 1 minute. Add wine and undrained tomatoes, bring to the boil, stirring. Reduce heat, simmer, uncovered, about 3 minutes or until sauce thickens slightly. Add prawns and parsley, cook 1 minute. Season to taste. Cool.

2.Preheat oven to 200°C (180°C fan forced). Oil six-hole (¾-cup/180ml) texas muffin pan.

3.Layer two sheets of pastry, brushing each with butter. Fold in thirds to enclose buttered side. Brush with butter, fold in half, forming a square, brush with butter. Gently press into pan hole. Repeat with remaining pastry and butter.

4.Bake pastry cases about 5 minutes or until browned lightly.

5.Divide prawn mixture among pastry cases, top with cheese. Bake about 10 minutes or until browned lightly. Stand 5 minutes before serving.

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Ingredients

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