Retro recipes are back in fashion and this tartlet is utterly delicious. We've opted for fresh white crab meat to elevate this simple starter to something really special.
Love a prawn cocktail? You'll definitely love our puff pastry tartlet version which are unashamedly retro, but utterly delicious and make the perfect dinner party starter.
We've used fresh white crab meat to elevate this simple starter and it really is something really special.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Cal/Serv:
361
Ingredients
320 g ready rolled puff pastry sheet
1 egg yolk
150 g cooked and peeled king prawns
50 g mayonnaise
3 Tbsp. tomato ketchup
2 Tbsp. horseradish sauce
few dashes Tabasco
100 g fresh white crabmeat
12 sun blush/sun-dried/slow-roasted tomatoes in oil, drained, we used Unearthed
finely chopped chives, to sprinkle
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking parchment. Unroll pastry and stamp out 4 x 12cm circles, using a saucer or large cup as a guide (roll pastry out a little first, if needed). Transfer to the lined sheet, spacing apart.
Step 2Using a small, sharp knife, lightly score a border in each circle 1cm in from edge, making sure you don't slice all the way through the pastry. Prick inside each border a few few times with a fork. Brush lightly with egg yolk and cook in oven for 10-12min, until golden and risen.
Step 3Meanwhile, make the filling. Roughly chop most of the prawns, reserving a few to garnish. In a bowl, mix the mayonnaise, ketchup, horseradish, Tabasco and some seasoning. Stir in the chopped prawns and 3/4 of the crab. Cover and chill filling, reserved prawns and crab (separately) until needed.
Step 4Using a spoon, gently press down the centres of the pastry tartlets (inside the borders). Leave to cool to room temperature.
Step 5To serve, spoon the filling into the tartlet cases and top with the reserved crab, tomatoes and whole prawns. Scatter over the chives and a little freshly ground black pepper. Serve.
To get ahead, cook pastry cases and prepare filling up to a day ahead. Once cases are cool, store in an airtight container at room temperature. Chill filling. Complete recipe to serve.
If you want to make them extra fishy, then use brown crab meat instead and stir it into the filling.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
