I found this recipe here: http://www.taste.com.au/recipes/26498/prawn+party+pies
Make and share this Prawn Party Pies recipe from Food.com.
- 60 g unsalted butter
- 1 leek, finely chopped (white part only)
- 1 garlic clove, finely chopped
- 400 g peeled green prawns
- 14.79 ml plain flour
- 185 ml fish stock
- 125 ml dry white wine
- 300 ml thickened cream
- 29.58 ml lemon juice
- 14.79 ml chopped dill
- 14.79 ml flat leaf parsley
- 4.92 ml Dijon mustard
- 3 sheet puff pastry
- 1 egg yolk, mixed with 1 tbs water, to brush
- Melt the butter in a saucepan over low heat.
- Add the leek and garlic and cook, stirring, for 2-3 minutes until softened.
- 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.
- 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.
- 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.
- Add lemon juice, herbs and mustard, then return the prawns to the mixture. Season, then cool completely.
- 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.
- Divide filling among shells and top with pastry, pressing edges to seal. Chill for 15 minutes.
- Preheat oven to 200°C.
- Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.
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