Serve these impressive prawn vol-au-vents at a party, then also check out our hot-smoked salmon vol-au-vents.


  • 500g puff pastry block
  • for dusting plain flour
  • 2 eggs, beaten
  • 150ml (or any other sparkling wine) Champagne
  • 150ml double cream
  • 300g cooked king prawns
  • 2 lemons, zested and juice of ½
  • a small bunch dill, roughly chopped


  • 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.

  • 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.

  • 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.

  • 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.

  • STEP 5

    Spoon the mixture into the vol-au-vents, put on the lids and serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating