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Prawn party pies
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Elevate your Australia Day with scallop shell-baked prawn pies with a beach twist.
Ingredients:
  • 60g unsalted butter
  • 1 leek (white part only), finely chopped
  • 1 garlic clove, finely chopped
  • 400g peeled green prawns
  • 20.00 ml plain flour
  • 185ml fish stock
  • 125ml white wine
  • 300ml thickened cream
  • 42.00 gm lemon juice
  • 20.00 ml fresh dill, chopped
  • 20.00 ml flat-leaf parsley, chopped
  • 5.90 gm Dijon mustard
  • 3 sheets frozen puff pastry, thawed
  • 1 egg yolk mixed with 1 tbsp water, to brush
Instructions:
  • In a saucepan over low heat, melt the butter. Add leek and garlic, cook and stir until softened for 2-3 minutes. Season prawns, add to the pan, and cook for 2 minutes until just cooked. Remove prawns with a slotted spoon and set aside.
  • Pour flour into the pan and stir constantly for 1 minute. Pour in stock and wine, whisking until smooth. Increase heat to medium and simmer for 10 minutes until liquid reduces. Stir in cream and simmer for another 10 minutes until mixture thickens by half. Remove from heat and let it cool slightly. Mix in lemon juice, herbs, and mustard. Add prawns back to the pan. Season to taste and let it cool completely.
  • Cut out 12 pastry lids with a 5mm border using shells or ramekins as a guide. Lightly score the pastry lids to match the shape of the shells. Fill each shell with the desired filling and cover with pastry, pressing the edges to seal. Chill for 15 minutes before serving.
  • Preheat oven to 200°C for the perfect cooking temperature.
  • Gently coat the pastry lids with egg wash. Arrange the pies on a tray and bake for 12-15 minutes until the pastry is beautifully golden and cooked through.

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