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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

Nutrition Facts

20 servings

Serving size