Prawn Vol Au Vents Recipe with Champagne

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Giant champagne and lemon prawn vol-au-vents

Name: Giant champagne and lemon prawn vol-au-vents
Total time: 50 min
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

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50 minutes
serves 4
Easy

Vol-au-vents are back! Prep ahead the pastry shells for an easy Christmas day starter, then load up with the luxurious, yet seriously speedy, champagne-spiked prawns just before serving

By Adam Bush

December 4, 2019 at 5:03 pm

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

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.