serves 4
ingredients
225g/8oz plain flour, plus extra
for dusting
100g/4oz butter, cubed, plus extra
for greasing
1 tablespoon dried vegetable oil
5cm/2in piece of fresh root
ginger, grated
3 garlic cloves, crushed
900g/2lb raw prawns, peeled and
deveined
75ml/3fl oz sweet chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double cream
25g/1oz fresh coriander, chopped
1 egg yolk, lightly beaten
• Sift the flour into a large bowl, add the butter and rub into the flour with
your fingertips until the mixture resembles fine breadcrumbs. Make a
well, add 3 tablespoons water and mix with a flat-bladed knife, using a
cutting action, until the mixture comes together in beads. Gather the
dough together and lift out on to a lightly floured surface. Press into a
ball and flatten into a disc. Wrap in cling film and chill for 15 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two baking
trays with butter.
• Heat the oil in a large frying pan, and sauté the ginger, garlic and
prawns for 3 minutes. Remove the prawns and set aside. Add the chilli
sauce, lime juice and cream to the pan, and simmer over a medium heat
until the sauce has reduced by a third. Return the prawns to the pan and
add the coriander. Stir through, then leave to cool.
• Divide the pastry into four, and roll out each portion, between sheets of
baking parchment, into a 20cm/8in circle. Divide the filling into four,
and place a portion in the centre of each pastry, leaving a wide border.
Fold the edges loosely over the filling, and slide the pies onto the
prepared baking trays. Brush the pastry with the egg yolk. Bake for
25 minutes or until golden. Serve hot.
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