March 29, 2017
"From Recipe+ Dec'16. Chill time not included in times and recipe makes 16 and suggested that is 8 serves."
- Serving Size: 1 (122.3 g)
- Calories 294.1
- Total Fat - 19.9 g
- Saturated Fat - 9.3 g
- Cholesterol - 389.5 mg
- Sodium - 202.7 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 0.9 g
- Sugars - 0.7 g
- Protein - 13.5 g
- Calcium - 73.2 mg
- Iron - 1.2 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.1 mg
Place flour and butter in a food processor and pulse to form coarse crumbs and then add egg yolks and the iced water and pulse until dough comes together.
Turn out onto a lightly floured work surface and knead briefly and the divide dough into 2 equal portions and shape each portion into a disc and then wrap separately in plastic food wrap and chill for 30 minutes.
Preheat oven to 200C/180C fan forced.
Place 8 x 16cm (base measurement) fluted tart pans on 2 baking trays.
Roll pasty portion out between 2 sheets of baking paper until 5mm thick and using a 9cm round cookie cutter, cut out 8 discs from each portion of pastry to make 16 pastry cases in total.
Line prepared pans with pastry and then line pastry with baking paper and cover bases with dried beans, rice or pie weights and bake for 5 minutes and then remove weights and paper and bake for further 210 minutes or until just coloured and let cool in pans and then transfer to a wire rack.
Heat oil in a large frying pan over moderate heat and cook and stir celery, onion and garlic for 2 minutes or until just tender.
Stir in cream, zest and juice and bring to a simmer and then reduce heat and add the prawns and simmer for 3 minutes or until prawns curl and change colour.
Remove from heat and stir in trout and chives.
Place pastry cases on a platter and fill with seafood mixture and served topped with dill sprigs.
Tips & Variations
No special items needed.