Prawn Vol Au Vents Recipe with Champagne

Giant champagne and lemon prawn vol-au-vents

  • 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

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

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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.

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Nutritional Information

  • Kcals 799
  • Fat 55.7g
  • Saturates 29g
  • Carbs 42.7g
  • Sugars 4.3g
  • Fibre 4.2g
  • Protein 23.8g
  • Salt 2.4g
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