Thin prawns pie
Discover our recipe of thin prawns pie. With its crispy paste topped with fresh cream, prawns, tuna, tomatoes and spinach, this thin tart is ideal for all your evening with friends and remind the tastes of summer.
Medium
Ingredients
For 4 persons
For the topping:
80 to 100g of cooked White Tiger Prawns from Ecuador
65g of white cheese
35g of thick sour cream
1 pinch of pepper
1 pinch of salt
30g of canned tune crumbs
30g of tomatoes
30g of spinaches’ leaves
10g of shredded Emmenthal
Nutmeg
For the dough :
65g of flour
30g of water
1g of salt
4g of peanut oil
Cooking Instructions:
For the dough :
1. Thanks to a food processor or by hand, mix the flour, the water, the salt and the olive oil until you obtain a homogenous dough bowl with a smooth surface. Let rest for 1 hour.
2. Place some flour one your kitchen counter and spread the batter as thinly as possible. Place the dough on a baking paper or on a non-sticky grid.
For the topping :
1. Preheat the oven to 250°C for 10minutes on convection mode.
2. Let thaw the prawns for 1 hour to room temperature.
3. Wash the tomatoes and cut into dices, then wash the spinaches’ leaves and chop roughly. Drain the tuna crumbs.
4. In a bowl, mix the white cheese, the thick sour cream the salt, the pepper and the nutmeg. Spread the mix on the dough and drop some prawns, the tuna, the tomatoes and the spinaches’ leaves. Sprinkle with shredded Emmenthal.
5. Place in the oven the thin pie and let cooked for approximately 10minutes. Watch the cooking. The cooking time can vary according the oven type. The thin pie is cooked once the dough is firm and the sides take a brown colour. Then serve.
