Prawn Party Pies

READY IN: 1hr 10mins
Recipe by Tea Girl

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Top Review by momaphet

This has a nice flavor but is very rich, so small servings as an appetizer are probably best ,I used a 6 oz ramekin and would go even smaller, I might try this with whole milk rather than cream to see if that would cut the richness some. The cream mixture started to look a bit curdley even with cooking on the lowest temp but the puff pastry covers it up so that's not too bad. If you served this with a salad with a good tangy vinaigrette it would provide nice balance to the richness and would make this the perfect choice for a fancy lunch. Made for ZWT *8 by one of The Wild Bunch

Ingredients Nutrition


  1. Melt the butter in a saucepan over low heat.
  2. Add the leek and garlic and cook, stirring, for 2-3 minutes until softened.
  3. Season the prawns and add to the pan. Stir for 2 minutes or until just cooked, then remove the prawns with a slotted spoon and set aside.
  4. Add flour to the pan and cook, stirring, for 1 minute. Add stock and wine and whisk to remove any lumps. Increase heat to medium then cook for 10 minutes or until liquid has reduced.
  5. Stir in cream, then simmer for a further 10 minutes or until mixture is thickened and reduced by half. Remove from the heat and allow to cool slightly.
  6. Add lemon juice, herbs and mustard, then return the prawns to the mixture. Season, then cool completely.
  7. Using shells or ramekins as a guide, cut 12 pastry lids, leaving a 5mm border. Make light incisions in the pastry lids, following the shape of the shells.
  8. Divide filling among shells and top with pastry, pressing edges to seal. Chill for 15 minutes.
  9. Preheat oven to 200°C.
  10. Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.

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