These pretty little tartlets, filled with stir-fried prawns and a mixture of crisp, colourful vegetables, make a really unusual light snack or a starter for an Asian meal. The filo tartlet cases can be made ahead, but they are best filled just before serving, so the pastry remains crisp.
Filo pastry has a lower fat content than other pastries. For example, there are 2 g fat and 275 kcal in 100 g (3 1⁄2 oz) filo pastry compared to 29 g fat and 449 kcal in the same weight of shortcrust pastry. * Prawns are a good source of low-fat protein and the antioxidant mineral selenium as well as an excellent source of vitamin B12. * Mange-tout contain more vitamin C than ordinary garden peas. This is because the pods, which as the name implies are eaten too (‘mange-tout’ means ‘eat all’), make an additional contribution.
Use peeled prawns instead of tiger prawns. If the prawns are already cooked, add them after stir-frying the vegetables in step 4, and just heat through for 1 minute or so. * For a vegetarian version, replace the prawns with 300 g (10½ oz) chilled, drained tofu, cut into small cubes. Add at the end of step 3 and stir-fry for 2–3 minutes. * Replace the pak choy with other leafy greens such as baby spinach leaves or shredded Chinese leaves. * Try Oriental crab, corn and asparagus tartlets. Instead of sesame oil, mix the sunflower oil with ½ tsp chilli paste. When making the pastry cases, sprinkle lightly between the layered filo squares with 25 g (scant 1 oz) finely chopped peanuts. To make the filling, stir-fry 1 crushed garlic clove, 2 finely chopped shallots and a seeded and finely chopped small hot red chilli in the remaining oil mixture. Stir in 170 g (6 oz) chopped fine asparagus and 100 g (3½ oz) sliced baby corn, and stir-fry for 3–4 minutes or until softened. Add 150 g (5½ oz) fresh or drained, canned white crabmeat and the juice of 1 lime, and stir-fry until hot. Finish by stirring in 2 tbsp chopped fresh coriander.
B12 A, E C, niacin, calcium, copper, iron, * potassium, selenium, zinc