300 g (12 oz) shortcrust pastry to fill individual small quiche or patty tins
1 1/4 cup (1/2 pint) 300 ml prawns or shelled shrimps
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
6 green olives
cayenne pepper
few drops cochineal
1 1/4 cup (1/2 pint) 300 ml prawns or shelled shrimps
juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
6 green olives
cayenne pepper
few drops cochineal
method
1. Bake the small pastry cases in advance at 200°C, 400°F, mark 6 and cool.
2. Chop the prawns, season with the lemon juice and cayenne pepper. Keep in the refrigerator.
3. Whisk the cream until stiff. Stir in a little colouring.
4. Mix the prawns and the cream, spoon into the pastry cases and decorate with half an olive and the head of a prawn in the centre.
2. Chop the prawns, season with the lemon juice and cayenne pepper. Keep in the refrigerator.
3. Whisk the cream until stiff. Stir in a little colouring.
4. Mix the prawns and the cream, spoon into the pastry cases and decorate with half an olive and the head of a prawn in the centre.
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