Ingredients
Makes 4
4 sheets Antoniou Fillo Pastry
50g butter, melted
3 tbsp olive oil
300g raw green prawns, cleaned and deveined
2 cloves garlic, minced
1 large red chilli, finely sliced
3 bunches baby asparagus, woody ends removed
1/4 cup parsley, chopped
Zest of 1 lemon
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
To make the tart cases, take one sheet of Fillo and brush generously with butter. Cut the Filo Pastry into quarters (once in half, then in half again). Lay each piece of Pastry in a 12.5cm tart tin to form a star shape and press into the tin. Trim any excess Fillo overhanging around the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.
Line each tart tin with non stick baking paper and fill with Pastry weights and bake for 10 minutes. Remove Pastry weights and baking paper, and cook for a further 3 minutes. Remove and set aside until ready to fill.
Heat the olive oil in a large pan, add the prawns and toss through the garlic and chilli. Cook for 2-3 minutes until fragrant and the prawns have changed colour. Add the asparagus and cook for a further 2 mins until the asparagus have softened. Remove from the heat and toss through the parsley and lemon zest.
Divide the mixture between the 4 tart shells and serve immediately.
