Prawn Party Pies

Name: Prawn Party Pies
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 mini-pies
Ingredients: 60 g unsalted butter; 1 leek, finely chopped (white part only); 1 garlic clove, finely chopped; 400 g peeled green prawns; 1 tablespoon plain flour; 185 ml fish stock; 125 ml dry white wine; 300 ml thickened cream; 2 tablespoons lemon juice; 1 tablespoon chopped dill; 1 tablespoon flat leaf parsley; 1 teaspoon Dijon mustard; 3 sheets puff pastry; 1 egg yolk, mixed with 1 tbs water, to brush

Submitted by Tea Girl

"I found this recipe here: http://www.taste.com.au/recipes/26498/prawn+party+pies"

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photo by momaphet

Ready In:: 1hr 10mins
Ingredients:: 14
Yields:: 12 mini-pies

ingredients

60 g unsalted butter
1 leek, finely chopped (white part only)
1 garlic clove, finely chopped
400 g peeled green prawns
1 tablespoon plain flour
185 ml fish stock
125 ml dry white wine
300 ml thickened cream
2 tablespoons lemon juice
1 tablespoon chopped dill
1 tablespoon flat leaf parsley
1 teaspoon Dijon mustard
3 sheets puff pastry
1 egg yolk, mixed with 1 tbs water, to brush

directions

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.

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Reviews

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

momaphet

RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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