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
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.
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. Leave them to cool.
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.
Spoon the mixture into the vol-au-vents, put on the lids and serve.