Prawn filo tartlets
5 sheet(s), small, thawed if frozen
Calorie controlled cooking spray
2 medium, finely chopped
2 large, finely chopped
Prawns, Peeled & Cooked
350 g, chopped
Low Fat Natural Yogurt
2 tablespoons, level
1 tablespoons, chopped, or parsley
4 sprig(s), to garnish, or parsley
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
- Cut the pile of 5 sheets of thawed filo pastry into 12 squares, about 8cm (3 inches) square. Lightly spray the separate squares with low fat cooking spray, layering five pieces into each space of a 12-hole bun tin. Bake for 8-10 minutes, then cool.
- Mix together the tomatoes, spring onions and prawns. Share them between the filo pastry cases. Season with black pepper.
- To make the dressing, combine the yogurt, tomato puree and chopped coriander or parsley. Spoon a little on top of the prawns, then garnish with coriander or parsley sprigs.