PRAWN AND EGG VOL-AU-VENTS

Yields20 Servings
 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