Chilli prawn vol-au-vents

Name: Chilli prawn vol-au-vents
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 sheet frozen Careme puff pastry, just thawed; 2 tsp olive oil; 20 green medium prawns, peeled, deveined, chopped; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped; 10g butter; 2 tsp lemon juice; 2 tsp finely chopped flat-leaf parsley

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Author : Lucy Nunes

christmas bake easy

Ingredients

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1 sheet frozen Careme puff pastry, just thawed2 tsp olive oil20 green medium prawns, peeled, deveined, chopped1 long red chilli, finely chopped2 garlic cloves, finely chopped10 grams butter2 tsp lemon juice2 tsp finely chopped flat-leaf parsley

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Instructions

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Step 1

Preheat oven to 220C or 200C fan-forced.

Step 2

Cut twenty 5cm rounds from pastry (return pastry to freezer if it becomes too soft to handle). Cut 3.5cm rounds from remaining pastry circles. Lightly brush edges with water. Place external rounds on top of pastry circles and place each stack in a 12 whole muffin pan (the muffin pan avoids the pastry tipping over too much). Use the pastry off cuts to make cheese puffs (place on another tray lined with baking paper. Brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds).

Step 3

Bake vol-au-vent cases for 15 minutes, gently pushing back down centre with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes, or until puffed and golden. Cool in pan.

Step 4

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook prawns, chilli and garlic for 2-3 minutes. Add butter and lemon juice and cook, scrapping up any brown bits from base of pan. Stir through parsley and season. Fill pastry cases with prawn mixture.