Delicate prawns in a light, creamy sauce, nestled in crisp puff pastry and finished with a hint of champagne. Elegant, flavorful bites perfect for entertaining or special occasions.
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 2
Ingredients
- 500g puff pastry block
- Plain flour, for dusting
- 2 eggs, beaten
- 150ml Champagne (or any sparkling wine)
- 150ml double cream
- 300g cooked king prawns
- 2 lemons, zested and juice of ½
- A small bunch of dill, roughly chopped
Method
1. 1. Roll the pastry out on a lightly floured worksurface to about 40cm x 40cm and 5mm thick. Use a 12cm round cutter to cut out 8 circles. Place 4 circles onto a baking paper–lined tray. Then, using an 8cm cutter, cut rings from the remaining 4 circles to create the vol-au-vent tops.
2. Brush the 4 whole pastry circles on the tray with beaten egg, then carefully place the rings on top of each. Prick the centers lightly with a fork. Place the inner pastry circles on the tray too and brush everything with more beaten egg. Chill for 20 minutes.
3. Heat the oven to 200°C / fan 180°C / gas 6. Brush the pastry again with egg wash, then bake for 20 minutes until risen and golden. Remove from the oven and allow to cool.
4. Meanwhile, make the creamy prawn sauce. Pour the Champagne into a small saucepan and reduce by half over medium heat. Add the double cream, season lightly with salt and plenty of black pepper, and continue to reduce until thickened to a coating consistency. Stir in the prawns, lemon zest and juice, and chopped dill.
5. Spoon the creamy prawn mixture into the vol-au-vent cases, place the pastry lids on top, and serve immediately.
Buy your prawns here to try this recipe at home.