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Giant Champagne & Lemon Prawn Vol-au-vents |
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| Serves 4 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
500g puff pastry block
plain flour for dusting
2 eggs, beaten
150ml Champagne (or other sparkling wine)
150ml double cream
300g cooked king prawns
2 lemons, zested, and juice of 1/2
tarragon, small bunch, chopped
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Roll out the pastry on a
lightly floured work surface until about 40cm x 40 cm 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 circles.
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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 mins.
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Heat the oven to 200C/ Fan
180C/Gas6. Give all the pastry another good brush with
egg, then put into the oven for 20 mins until risen and
golden. Cool.
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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 tarragon.
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Spoon the mixture into the
vol-au-vents, put on the lids and serve.
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