AVOCADO RITZ ON PUFFED PASTRY

Makes: 15 puffs Prep time: 30 mins

INGREDIENTS

1 store-bought puff pastry 250 g prawn meat

1 egg, beaten

1½ packet Tuc biscuits, crushed

2 cloves garlic, finely crushed

1 avocado, mashed

3 T plain yoghurt

1 tsp lemon juice

1 tsp tabasco

1 tsp brandy

Oil, for deep frying

METHOD

1. In a bowl, mix the biscuit crumbs and garlic. Dip the prawn meat into the beaten egg then into the breadcrumbs. Place on a tray and set in fridge for 20 minutes. 2. Preheat oven to 180°C. Roll out pastry and using a medium star-shaped cookie cutter, cut pastry cases and place on a greased baking tray. Bake in oven for 15 minutes or until puffed out and golden in colour. Remove and set aside to cool off. 3. In another bowl, add avocado, yoghurt, lemon juice, tabasco and brandy. Season with freshly ground black pepper. 4. Heat oil until very hot, place coated prawn meat and deep fry for about 5 minutes or until golden. Drain on kitchen paper towel.

5. On the pastries, place a dollop of avocado mix, then top with the crumbed prawn meat. Serve garnished with chives.