Ingredients
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 pepper (red, yellow, or orange), finely diced
- 1 tsp paprika
- 2 tbsp tomato paste
- 250g raw prawns, roughly diced
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 large free-range egg, beaten (for egg wash)
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 pepper (red, yellow, or orange), finely diced
- 1 tsp paprika
- 2 tbsp tomato paste
- 250g raw prawns, roughly diced
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 large free-range egg, beaten (for egg wash)
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the chopped onion and crushed garlic, and sauté until they become translucent and fragrant.
Add the diced red pepper and cook for about 5 minutes until it starts to soften.
Sprinkle the paprika and stir the tomato paste into the mix and stir. Once all soft and combined, cool a little and then stir in your chopped raw prawns. Season generously.
Preheat your oven to 200°C/400°F/gas 6.
Roll out your puff pastry and cut out discs of pastry, in pairs. One slightly larger than the other.
Lay the smaller pastry disc onto a lined baking tray and pile a heaped tablespoon of prawn and pepper mix into the centre. Brush the rim with egg wash and lay the second disc on top. Sealing the sides to create an almost ravioli-style parcel.
Brush with more egg wash and pierce two holes in the top to allow steam to escape.
Bake for approximately 20-25 minutes, or until the pastry is puffed up and golden brown.
To Freeze in your Hoover H-Fridge 500 Maxi:
To freeze, wrap each pie raw, tightly. Store in the freezer for up to 3 months.
Do not thaw, simply cook from frozen at 220°C/425°F/gas 7 for 25-30 minutes.