Giant Champagne and Lemon Prawn Vol-au-vents

Womenscorner Desk
October 27, 2020

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 : Roll the pastry out on a lightly floured worksurface until about 40cm x 40cm and 5mm thick. Use a round 12cm cutter to chop 8 circles from the pastry. Put 4 of the circles onto a baking paper-lined tray, then use a round 8cm cutter to form rings from the remaining 4 circles. 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.

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. To make the creamy prawn sauce, tip the champagne into alittle pan and reduce by 1/2. Add within the cream, season lightly with salt and much of black pepper, and reduce until a thick coating consistency. Add within the king prawns, lemon peel and juice, and season. Stir within the dill. Spoon the mixture into the vol-au-vents, placed on the lids and serve.