Prawn pasta canape - gluten free

Prep: 10 Minutes  I Bake  time: 15 -  20  Minutes   I Serving 12 pcs 

INGREDIENTS
PIE CRUST CANAPE :
75 gram Cassava Flour 
35 Maize Starch 
1 tablespoon Icing Sugar
Salt 
Chicken Stock Powder 
50 gram Unsalted butter
2 pcs Egg Yolk 
3-4 tablespoon Cold Water 

FILLING: 
150 gr Rigatoni 
500 gr Prawn 
1 pcs onion sliced
Bunch Parsley 
1 pcs Lime
½ teaspoon paper
1 gram cinnamon
½ teaspoon salt
½ teaspoon sugar 
2 pcs Cucumber 
3  pcs  Tomatoes
5 slices Lettuce
55 gram cheese
3 tablespoon canola oil 

INSTRUCTIONS
PIE CRUST CANAPE 

1. Beet the butter, sugar, salt, chicken stock until smooth. 
2. Add the egg yolk
3. Add the cassava flour, cornstarch and cold water, mix well.
4. Stir it with hand, then knead until smooth
5. Knead it with your hand until it is smooth and well blended.
6. Flatten the dough into the pan and cut it with the ring 
7. Prick it with the fork 
8. Bake it with for 15-20 minutes in 170oC 

Topping  : 
1. Heat the canola oil, add the onion. Then add the rigatoni pasta, prawn and cook for 1 minute.  Season with salt, paper, sugar, stock, and cinnamon and stir to combine.
2. Add lemon juice, mix well and set aside

SERVE :
1. Thread each canape pie, cucumber, tomato, cheese, and strip onto a small wooden skewer, add a prawn to each on top 
A compliment : Serve it with a thousand islands or any kind of your favorite's sauce. 

PRO TIP: to make your pasta not sticking together, make sure you cook it in a large pot with enough water and stir it frequently during the first minute of cooking process. You don't need to stir it after that.