Name: Chilli prawn vol-au-vents
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 sheet frozen puff pastry, just thawed; 9.20 gm olive oil; 20 green medium prawns, peeled, deveined, chopped; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped; 10g butter; 10.60 gm lemon juice; 2 tsp finely chopped flat-leaf parsley

Chilli prawn vol-au-vents

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Spicy prawn puff pastry bites - perfect as a fancy starter with wine.

Ingredients:

1 sheet frozen puff pastry, just thawed
9.20 gm olive oil
20 green medium prawns, peeled, deveined, chopped
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
10g butter
10.60 gm lemon juice
2 tsp finely chopped flat-leaf parsley

Instructions:

Preheat oven to 220°C (200°C fan-forced).
Cut twenty 5cm rounds from the pastry, returning it to the freezer if it becomes too soft. Then, cut 3.5cm rounds from the remaining pastry circles. Lightly brush the edges with water. Layer the larger rounds over the smaller ones and gently press each stack into a 12-hole muffin pan to prevent tipping. Use the leftover pastry to create cheese puffs by shaping them into rounds, placing them on a baking paper-lined tray, brushing with lightly beaten egg, and then sprinkling with grated cheddar and sesame seeds.
Bake vol-au-vent cases for 15 minutes, gently pressing down the center with the rounded end of a wooden spoon and straightening pastry every 5 minutes, until puffed and golden. Cool in the pan.
Heat oil in a large frying pan over medium-high heat. Sauté prawns, chili, and garlic for 2-3 minutes. Add butter and lemon juice, deglaze the pan. Mix in parsley, season, and fill pastry cases with prawn mixture.

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