About this recipe:Prawns stuffed with crab meat and spinach, wrapped in puff pastry and baked in the oven. A wonderful starter.
2 tablespoons olive oil
125g fresh spinach leaves
salt and pepper to taste
1 sheet puff pastry
4 jumbo prawns, peeled and deveined
125g crab meat, drained and flaked
4 tablespoons white sauce
1 tablespoon chopped shallots
1 tablespoon chopped fresh tarragon
1 egg, beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 200 C / Gas 6. Grease a baking tray.
Heat oil in a large frying pan over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
Lay the sheet of puff pastry out on a clean surface and cut into 4 squares. Prick lightly with fork.
In a medium bowl; mix crab meat, white sauce, shallots and tarragon until well blended.
Cut prawns lengthways and open them up to form a butterfly shape. Lay one prawn in the middle of each pastry square with open side facing up. Stuff each prawn with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking tray, and brush with beaten egg.
Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.