Prawn saganaki pies
Prawn Saganaki is a rustic Greek dish made with tomatoes, prawns and feta cheese - it's guaranteed to transport you straight to a sunny Greek island.
2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced1 red chilli, diced500g really ripe vine tomatoes, roughly chopped, or a 400g tin of plum tomatoes125ml dry white wine (or x1 glass)2 tsp tomato purée2 sprigs thyme or 1tsp dried thyme1 bay leaf 100g feta cheese8 large raw tiger prawns, peeled and deveined, or frozen raw king prawns8 sheets filo pastry25g unsalted butter, melted
Preheat oven to 200°C.
Heat oil in a large heavy-based pan over a medium-high heat. Add the onion, garlic and chilli and fry for 3-4 minutes until soft.
Add the thyme, bay leaf and tomatoes and cook for 2-3 minutes until soft, before adding the wine and tomato purée. Season with salt and pepper.
Bring to the boil then cook for 3-4 minutes until thickened.
Crumble the feta over the top, stir through and then divide mixture into four small, ovenproof dishes.
Push two prawns into each pie and top each with 2 sheets of filo pastry, brushing both sides with melted butter and scrunching to fit.
Bake for 12-15 minutes at 200c until the tops are crisp and golden.