Olive Magazine
Prawn Vol Au Vents Recipe with Champagne

Giant champagne and lemon prawn vol-au-vents

Published: December 4, 2019 at 5:03 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal799
fat55.7g
saturates29g
carbs42.7g
sugars4.3g
fibre4.2g
protein23.8g
salt2.4g
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Serve these impressive prawn vol-au-vents at a party, then also check out our hot-smoked salmon vol-au-vents.

Ingredients

  • 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

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. 
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