PRAWN AND EGG VOL-AU-VENTS
20 mini vol-au-vents
1 egg beaten
100 g cooked, peeled prawns chopped
2 eggs, hard-boiled
2 tbsp mayonnaise
Few drops Tabasco sauce (optional)
Salt and freshly ground pepper for seasoning
Lemon slices and dill sprigs to garnish
1
place prawns in a bowl
chop eggs and add to bowl with mayonnaise and Tabasco
season to taste with salt and pepper
spoon filling into pastry cases and serve garnished with lemon and dill
