- 4 sheets of Antoniou Fillo Pastry
- 50g melted butter
- 2-3 tbsp olive oil
- 300g raw green prawns, cleaned and deveined
- 2 cloves garlic, minced
- 1 large red chilli, finely sliced
- 3 bunches of baby asparagus, woody ends removed
- 1/4 cup freshly chopped parsley
- zest of 1 lemon
Preheat your oven to 180 deg C.
To make the tart cases, take one sheet of fillo and brush generously with butter. Cut the fillo into 4 squares and proceed to lay each square in a 12.5cm tart tin to form a star shape. Trim any excess fillo to fit neatly 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 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. 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 mins 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 with champagne.