Prawn and Asparagus Puff-Pastry Tartlets With Dill Mayonnaise

Makes 6


  • 18 medium sized raw prawns
  • 300g thin asparagus spears, cut into 3cm lengths
  • 1 roll all-butter puff pastry (defrosted but still cold)
  • Small bunch parsley
  • 1 clove garlic, crushed
  • Small knob of butter for frying
  • ¼ cup white wine
  • 6 tbsp best quality French-style mayonnaise
  • Juice of 1 lemon
  • 1 packet of dill leaves, finely chopped


  1. For the pastry-cups
    1. Use a big cup or small bowl to stamp out 6 rounds of pastry about 10cm in diameter.
    2. Using a sharp small knife score a smaller circle onto each round, leaving a border of about 1cm and cutting about half way through the pastry.
    3. Place onto a greased baking sheet and bake at 200˚C until puffed and golden, about 10 minutes.
      When they come out of the oven, use a spoon to press into the inner circle, which will depress and create a cup-shape.
  2. For the prawns and asparagus
    1. Melt the knob of butter with a little olive oil in the pan until very hot.
    2. Add the asparagus and stir-fry for 1 minute. Add the garlic, prawns and parsley and stir fry for 2 minutes more.
    3. Splash in the white wine and remove from heat immediately.
      The prawns should be just pink.
      Set aside and keep warm.
  3. For the dill mayonnaise
    1. In a small bowl mix the mayonnaise, lemon juice and chopped dill and season with salt and pepper.


Arrange the pastries on the serving dish and spoon 1 tablespoon of the dill mayonnaise into each, spreading it to the edges of the pastry. Divide the prawn and asparagus filling between the pastries and serve hot.


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