AT A GLANCE
"I use a hand-rolled pastry by Basak Pastry that I buy from a Middle Eastern grocer for these Moroccan-style parcels," says Brigitte Hafner. "It's thicker than normal filo and comes in round sheets, and has an excellent texture - quite crunchy - when baked or deep-fried. Use filo if you can't find it." This recipe makes around 18 pastries.
|01||For cucumber yoghurt, mix yoghurt and 1 tsp sea salt flakes in a bowl, transfer to a sieve lined with muslin placed over a bowl and refrigerate for 2 hours to drain liquid. Meanwhile, drain cucumber in a sieve, pressing to remove excess liquid, then stir into yoghurt along with mint, season to taste and refrigerate until required.|
|02||Process coriander, spices and garlic in a food processor to just combine, then add prawns and process briefly until prawn meat is coarsely chopped. Add egg yolk and a pinch of salt, and stir to combine.|
|03||Working with a sheet of pastry at a time, brush half of each with a little melted butter mixed with olive oil, then fold over to make a double layer. Cut into 6cm x 20cm strips, then brush each with butter. Place a teaspoonful of prawn mixture close to a short edge of each strip, then fold corner up to form a triangle. Continue folding the strip over, keeping the triangle shape, until enclosed. Brush top with butter to prevent drying and refrigerate (don’t cover) on a tray lined with baking paper.|
|04||Preheat oven to 180C and line an oven tray with baking paper. Shallow-fry pastries in equal quantities of olive oil and butter in a large frying pan in batches until golden brown (4-5 minutes), flip over, transfer to prepared tray and finish cooking in oven until crisp and cooked through (2-3 minutes). Serve with cucumber yoghurt.|
Note Yufka pastry is available from Turkish and Middle Eastern grocers. If it's unavailable substitute 5 sheets of filo.