Spoon the mixture into the vol-au-vents, put on the lids and serve.
Ingredients
- puff pastry block 500g
- plain flour for dusting
- eggs 2, beaten
- Champagne 150ml (or any other sparkling wine)
- double cream 150ml
- cooked king prawns 300g
- lemons 2, zested and juice of ½
- dill a small bunch, roughly chopped
Method
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Step 1
Roll the pastry out on a lightly floured worksurface until about 40cm x 40cm and 5mm thick. Use a round 12cm cutter to cut 8 circles from the pastry. Put 4 of the circles onto a baking paper-lined tray, then use a round 8cm cutter to make rings from the remaining 4 circles.
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Step 2
Brush the 4 circles on the baking paper with beaten egg, then neatly lay over the rings onto each. Prick the middles with a fork. Put the inner circles onto the baking tray too and brush everything with more beaten egg. Chill for 20 minutes.
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Step 3
Heat the oven to 200C/fan 180C/gas 6. Give all the pastry another good brush with egg, then put into the oven for 20 minutes until risen and golden. Cool.
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Step 4
To make the creamy prawn sauce, tip the champagne into a small pan and reduce by 1/2. Add in the cream, season lightly with salt and lots of black pepper, and reduce until a thick coating consistency. Add in the king prawns, lemon zest and juice, and season. Stir in the dill.
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Step 5
Spoon the mixture into the vol-au-vents, put on the lids and serve.
Nutritional Information
- Kcals 799
- Fat 55.7g
- Saturates 29g
- Carbs 42.7g
- Sugars 4.3g
- Fibre 4.2g
- Protein 23.8g
- Salt 2.4g
