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Spicy prawn and celeriac pasties with hot sauce

Golden, flaky pasties packed with spicy king prawn and celeriac
Warm, fragrant filling with a gentle heat that builds fast
Finish with hot sauce for a tangy kick and pure comfort food

snack ⏱ 160 min 420 kcal / portion 42.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Spicy prawn and celeriac pasties with hot sauce
v5 · rb0e705f985 20260727Z1751 250 g plain flour 1 tsp salt 2 tbsp olive oil 1 piece green pepper 1 tsp tabasco 1 piece egg 800 ml vegetable oil 🌀 mix flour and salt 🍳 make a well and pour in olive oil, then mix in vinegar and warm water until a soft smooth not wet dough 🌀 knead dough until smooth and silky ⏳ ⏱ 2 h wrap and refrigerate dough (and up to 12) ⏳ ⏱ 15 min take the pastry out of the fridge and rest 🍳 ⏱ 6 min heat olive oil and saute onion, garlic and celeriac until soft and golden 🍳 ⏱ 4 min add diced green pepper and cook, still stirring 🔪 tip into a large bowl, add king prawns, sweet smoked paprika, onion powder, green chilli, coriander seeds, lemon zest and remaining salt, then mix well 🔪 roll dough to 2-3mm thick and cut 15 circles 🌀 spoon just over a tablespoon of filling into the centre, fold into half-moons and press together edges with a fork to seal 🔪 brush edges with beaten egg wash to seal 🍳 half-fill a medium pot with vegetable oil and gently heat until very hot 🍳 ⏱ 2 min fry pasties 5 at a time on each side until crisp and golden scoop out with a slotted spoon and put on a tray lined with kitchen paper 🍽 serve hot with extra Tabasco on the side 🍽 serve with finely grated lemon Spicy Prawn Pasties 🎉 2 tbsp white-wine vinegar 100 ml warm water 50 g celeriac 1 piece onion 1 piece garlic clove 200 g king prawn ½ tsp sweet smoked paprika ½ tsp onion powder 1 piece green chilli 1 tsp coriander seed 2 pieces lemon zest white-wine vinegar, warm water celeriac, onion, garlic clove salt tabasco egg
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Preparation steps

  1. mix flour and salt
  2. make a well and pour in olive oil, then mix in vinegar and warm water until a soft smooth not wet dough
  3. knead dough until smooth and silky
  4. wrap and refrigerate dough for at least 2 hours (and up to 12)
  5. take the pastry out of the fridge and rest 15 minutes
  6. heat olive oil and saute onion, garlic and celeriac until soft and golden for 6 minutes
  7. add diced green pepper and cook for 4 minutes, still stirring
  8. tip into a large bowl, add king prawns, sweet smoked paprika, onion powder, green chilli, coriander seeds, lemon zest and remaining salt, then mix well
  9. roll dough to 2-3mm thick and cut 15 circles
  10. spoon just over a tablespoon of filling into the centre, fold into half-moons and press together edges with a fork to seal
  11. brush edges with beaten egg wash to seal
  12. half-fill a medium pot with vegetable oil and gently heat until very hot
  13. fry pasties 5 at a time for 2 minutes on each side until crisp and golden
  14. scoop out with a slotted spoon and put on a tray lined with kitchen paper
  15. serve hot with extra Tabasco on the side
  16. serve with finely grated lemon

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