MINI PRAWN MORNAY CUPS
MINI PRAWN MORNAY CUPS
- 4 sheets of short crust pastry.
- 250 g raw prawns, shelled and de-veined then diced
- 1 onion, diced
- 2 tblspns plain flour
- 1 tspn mustard powder
- Butter
- 1 1/2 cups milk
- Salt and pepper to season
- 1 cup grated Gruyere cheese
- 1 additional cooked, shelled whole prawn to garnish.
Pre-heat oven to 170 °C
Lightly oil a 12 hole tart tray. Using a flower cutter, cut out your cases from your pastry and place into each hole in your tray.
Using a fork prick the base of each case.
Place in oven and bake until pastry becomes golden.
Remove and make your Mornay.
Heat 2 tblspns butter in a pan and fry off seafood.
Set aside.
Wipe pan out and add 2 more tblspns butter.
Add onion and cook until transparent.
Add flour and mustard and stir to combine.
Slowly add milk and whisk to remove any lumps, add more if necessary but be careful as you want your sauce thick. Season with salt and season generously with white pepper. Add your seafood back in and stir to coat and heat through.
Spoon pastry cases, serve topped with an additional cooked prawn.
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