Prawn Stacks

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Ingredients (Serves 8):

• 1 sheet puff pastry, cut into 8x12cm rectangles

• 250g block cream cheese, softened to room temperature

• 1/4 cup Beerenberg Sweet Chilli Relish

• 2 tbs finely chopped coriander leaves

• 50g rocket

• 12 king prawns, shelled, heads and tails removed

• 2 tbs Beerenberg Sweet Chilli Relish, extra

Method:

1. Cook pastry at 200C for 20 minutes until golden brown and crisp. Allow to cool slightly, then using a sharp knife split each pastry piece into 2 layers.

2. Beat cream cheese until smooth. Fold through sweet chilli relish and coriander leaves. Spread the cream cheese on the bases of the pastry.

3. Top with rocket and prawns and drizzle with the extra sweet chilli relish. Top with pastry lid and serve.