Giant champagne and lemon prawn vol-au-vents
- Adam Bush
Published: December 4, 2019 at 5:03 PM
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Serves 4
Easy
Total time: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Vol-au-vents are back! Prep ahead the pastry shells for an easy Christmas day starter, then load up with the luxurious, yet seriously speedy, champagne-spiked prawns just before serving
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Serve these impressive prawn vol-au-vents at a party, then also check out our hot-smoked salmon vol-au-vents.
Ingredients
Nutrition
-
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
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2 lemons
zested and juice of ½
-
a small bunch dill
roughly chopped
Nutrition: per serving
- kcal799
- fat55.7g
- saturates29g
- carbs42.7g
- sugars4.3g
- fibre4.2g
- protein23.8g
- salt2.4g
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Method
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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.
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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.
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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.
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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.
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step 5
Spoon the mixture into the vol-au-vents, put on the lids and serve.
Discover our best starter recipes here...
Authors
Adam BushDeputy food editor
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