Giant Champagne and Lemon Prawn Vol-au-Vents

Add a splash of champagne sparkle to your Christmas party table with this prawn vol-au-vent recipe from Olive Magazine

Ingredients – Serves 4

500g puff pastry block

plain flour for dusting

2 eggs, beaten

150ml Champagne (or any other sparkling wine)

150ml double cream

300g cooked king prawns

2 lemons, zested and juice of ½

small bunch of 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. Leave them to 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.