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Ingredients:
25 g butter
60 ml water
¼ tsp salt
40 g flour
1 egg
For the prawn cocktail:
100 g prawns (cooked and peeled)
1½ tbsp mayonnaise
1 tsp ketchup
1 dash Worcestershire sauce
1 dash Tabasco
White pepper
1 handful rocket (roughly chopped)
Paprika (for decorative sprinkling)
Directions:
Preheat the oven to 180 C. Heat the water in a pot, dissolve the butter and salt in it, then, removing it from the heat, and gradually work in the flour with a wooden spoon. Beat until you have smooth dough which pulls away from the pan. Incorporate the egg until well combined and shiny. Using a piping set, create small mounds of pastry on a non-stick baking tray. Make sure you place them well apart, as they will rise. Bake them for ca. 30 – 35 minutes, until golden brown.
For the prawn cocktail, combine all ingredients save the rocket and paprika in a bowl. Top the choux pastry bases with some rocket, then spoon on the prawn cocktail and sprinkle with paprika just before serving.
The choux pastry can be prepared 3 days in advance, then stored in an air-tight container