This is one of those chance recipes that just click into place and become favourite. I was investigating the range of chilled puff pastry dough in Waitrose (as you do) and my recipe radar went beep when I spotted the one on the back of JUS ROL All Butter puff. Go figure:
375g JUS ROL All Butter Puff pastry
150g prawns – cooked and peeled (I used frozen tiger prawns)
2.5cm piece root ginger – peeled and finely chopped
3 medium tomatoes
small bunch of watercress – stalks removed (I used chives from my garden)
1 fresh chilli green or red finelly chopped
handful of petite pois
(the last two are my additions, not part of the original recipe)
Preheat over to 220C (200C for fan assisted over)/Gas 7
Divide the pastry into 4 and roll each part into a square approximately 12.5cm across
Combine the prawns, ginger, tomatoes and watercress and divide between the pastry squares, piling into the centre.
Brush the edges with beaten egg. Bring corners to the centre to meet over the filling. Pinch the parcels firmly at the corners to seal and fold back the point of the pastry from the centre to reveal the filling.
Brush pastry with egg and bake for approximately 15 minutes until pastry is risen and golden.
Having piled on more stuff than could fit the result was more flat than parcel-like. However, it was delicious and next time I will try to be less generous with the filling.
As it happened the king prawns were 20% off at Waitrose meat & deli counter, I had just the right amount of ginger left over, my tomatoes were ripe and in sufficient quantities to use them for cooking – the augaries were good and I obviously needed to make this that night. The sticky chicken I was planning to make that night could happily marinate in its juicy goodness for another day…