Chinese-Style Prawn Filo Tartlets | Great British Baking Show | PBS Food

Chinese-Style Prawn Filo Tartlets


These tiny tarts are a doddle to make. They are best eaten fresh from the oven. This Chinese-style prawn filo tartlet recipe is featured in Season 4, Episode 5.

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  • For the pastry
  • 1 x 270g packet ready-made filo pastry (6 sheets)
  • large knob of unsalted butter, melted
  • For the prawn filling
  • 1 tbsp sesame oil, for frying
  • ½ garlic clove, finely chopped
  • 1½ spring onions, sliced
  • 1in piece fresh root ginger, peeled and finely chopped
  • ½ carrot, cut into small batons
  • 150g (5½oz) raw peeled tiger prawns, cut in small pieces
  • pinch Chinese five-spice powder
  • 35g (1¼oz) mangetout, finely chopped
  • 40g (1½oz) pak choi, thinly sliced
  • 30g (1oz) beansprouts
  • ½ tbsp light soy sauce
  • handful fresh coriander leaves, to garnish


  1. Preheat the oven to 390.
  2. For the pastry, use a pizza cutter to cut the pastry into 24 x 5cm/2in squares. Brush one side of all the squares lightly with melted butter. Place one square on top of another at an angle, buttered-side-up, to make a star shape, then push into a hole of a mini muffin tray buttered-side down. Repeat until all the squares are used up.
  3. Bake for 6–8 minutes, or until golden-brown and crisp. Remove from tin and leave to cool on a wire rack.
  4. Meanwhile, for the prawn filling, heat the sesame oil in a large frying pan or wok. Add the garlic, spring onions and ginger, and mix. Add the carrot and stir-fry for 2 minutes. Add the prawns and stir-fry until they turn pink. Stir in the Chinese five-spice.
  5. Add the mangetout, pak choi and beansprouts and stir-fry for 2–3 minutes, or until all the vegetables are just tender. Stir in the soy sauce, then remove from the heat.
  6. To assemble the tarts, place the tartlets on the serving board and spoon the prawn filling into the pastry cases. Garnish with fresh coriander.


Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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