Prawn Vol Au Vents Recipe with Champagne

Giant champagne and lemon prawn vol-au-vents

Name: Giant champagne and lemon prawn vol-au-vents
Total time: 50 min
Yield: Serves 4
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

Preparation and cooking time
- Total time50 mins
Easy
Serves 4

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.