Prawn Tarts

I listen to those tales of woe that people seem to have over their families’ Christmas celebrations and I just can’t empathise. I have a really small family and Christmas Day ends up being an afternoon sitting around, having a delicious meal with a few drinks, and exchanging a couple of gifts. I think about my friends with 14 cousins and 26 nieces and nephews and I’m grateful that it’s not me.

Even though we have a small family it’s still an enormous amount of work on my mum and dad who host Christmas every year.  Getting the house ready, shopping, prepping, cooking… It’s a good week’s worth of running around and slaving away to pull it all together. As time has gone on it’s become kind of an unwritten rule that I’ll bring an entrée to ease some of the pressure on my mum. I admit that I find this task somewhat challenging. Making the dish is the easy part; it’s finding something that isn’t too filling and satisfies the tastes of my family, who are fairly simple eaters, while still letting my creative juices flow – that’s the difficult bit. I’ve done soups, salads, a glazed ham and antipasto in the past. This year I went with two types of tartlets.

Prawn and Dill Tarts
Makes 12

12 store bought small pastry cases
8 cooked medium king prawns
1 stalk of celery
1/3 cup of mayonnaise
1 small clove of garlic
1 tablespoon lemon juice
2 tablespoons dill

Method - Text Only

~ Peel and devein the prawns, then chop finely and add to diced celery, crushed garlic, chopped dill, mayonnaise and lemon juice. Stir to combine.
~ If making the day ahead, cover prawn mix with cling film and refrigerate.
~ 10 Minutes before serving; warm pastry cases in 180°C oven for 5 minutes or according to packet instructions.
~ Divide prawn filling between pastry cases and garnish with extra dill if desired.
~ Serve.

 

Prawn2Peel and devein the prawns, then chop finely and add to diced celery, crushed garlic, chopped dill, mayonnaise and lemon juice.

Prawn3Stir to combine.
I made the filling in the evening and assembled the tarts when I got to lunch the next day. If making ahead, cover with cling film and refrigerate.

10 Minutes before serving; warm pastry cases in 180°C oven for 5 minutes or according to packet instructions.
I didn’t want these to be too hot to hold, just warmed through.

Prawn4Divide prawn filling between pastry cases and garnish with extra dill if desired. Serve.

Recipe inspired by Women’s Weekly Christmas and Holiday Entertaining magazine.

See part 2: Tomato, Leek and Fetta Tartlets 

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