Prawn and chive vol-au-vents

AT A GLANCE

  • Serves 2 people

  • 200 gm butter puff pastry
  • 1 egg, lightly beaten with 1 tbsp milk
  • 250 ml (1 cup) Champagne
  • 2 pieces lemon rind, removed with a peeler
  • 1 golden shallot, finely chopped
  • 4 small green prawns
  • 25 ml extra-virgin olive oil
  • 1 tbsp lemon juice
  • To garnish: finely chopped chives
01   Preheat oven to 200C. Roll out puff pastry on a lightly floured surface to 4mm thick, transfer to a baking paper-lined tray and refrigerate for 30 minutes. Cut out four 6cm-diameter rounds, then using a 5cm-diameter pastry cutter, press 2/3 of the way through each round, leaving a 5mm border. Refrigerate for another 30 minutes. Brush rounds with eggwash then bake for 7-10 minutes. Remove from oven and using a small, sharp knife, detach centre piece of pastry, leaving base intact, and discard. Bake for another 2-3 minutes or until golden and pastry is cooked through. Transfer to a wire rack to cool completely.
02   Combine Champagne, lemon rind, shallot, prawns and ½ cup water in a small saucepan, bring to the boil, remove from heat and stand for 10 minutes. Using a slotted spoon, remove prawns from liquid, peel, remove intestinal tracts and tails, cut prawns in half widthways and set aside.
03   Strain poaching liquid, return to medium heat and simmer for 10 minutes or until reduced to 1 tbsp. Strain through a fine sieve and cool completely. Whisk in olive oil and lemon juice and season to taste with sea salt and freshly ground black pepper.
04   Toss prawns in dressing, divide among pastry cases and serve scattered with chives.

Topics:

SHALLOTS, APPETISER, CHIVES, PRAWNS, LEMONS, SPRING, CHAMPAGNE, FRENCH, DRINK SUGGESTION, EGGS, PASTRY

Recipe:

EMMA KNOWLES

Photography:

KIRSTEN STRECKER

Styling:

EMMA KNOWLES AND VANESSA AUSTIN

Drinking Suggestion:

NON-VINTAGE ROSÉ CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Nov 2007

Nov 2007

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