I love how these pies combine the freshness of prawns with the indulgence of a creamy, herby sauce. The filling is luxurious and full of flavor, yet the recipe is straightforward and easy to follow. The golden puff pastry turns perfectly crisp, while the filling stays rich and velvety inside. They’re ideal for parties, picnics, or even a light lunch with salad. The best part is that they can be prepared in advance and baked just before serving, making entertaining stress-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
60g unsalted butter 1 leek (white part only), finely chopped 1 garlic clove, finely chopped 400g peeled green prawns 1 tbsp plain flour 3/4 cup (185ml) fish stock 1/2 cup (125ml) vegetable stock 300ml thickened cream 2 tbsp lemon juice 1 tbsp fresh dill, chopped 1 tbsp flat-leaf parsley, chopped 1 tsp Dijon mustard 3 sheets frozen puff pastry, thawed 1 egg yolk mixed with 1 tbsp water, to brush
Directions
I start by melting the butter in a saucepan over low heat. Then I add the finely chopped leek and garlic, cooking for 2–3 minutes until softened and fragrant. I season the prawns lightly and add them to the pan, stirring for about 2 minutes until they’re just cooked through. I then remove the prawns with a slotted spoon and set them aside.
Next, I stir the flour into the pan and cook it for about a minute to form a roux. I gradually whisk in the fish stock and vegetable stock, making sure there are no lumps. I increase the heat to medium and let the mixture cook for around 10 minutes until it reduces slightly. I stir in the thickened cream and let it simmer for another 10 minutes until the sauce is thickened and reduced by half.
I take the pan off the heat, stir in the lemon juice, chopped dill, parsley, and Dijon mustard, and then return the prawns to the mixture. Once everything is combined, I season to taste and let the filling cool completely before assembling the pies.
Using ramekins or scallop shells as a guide, I cut 12 pastry lids from the puff pastry sheets, leaving about a 5mm border around each. I lightly score the tops to create a decorative pattern, then spoon the cooled prawn mixture into the shells or ramekins and place the pastry lids on top, pressing the edges to seal. I chill them for about 15 minutes to help the pastry hold its shape.
When I’m ready to bake, I preheat the oven to 200°C. I brush the pastry tops with the egg wash and bake the pies for 12–15 minutes until the pastry is golden and crisp. I serve them warm, straight from the oven.
Servings and Timing
This recipe makes 12 party pies and takes about 1 hour and 20 minutes in total — 40 minutes for preparation and 40 minutes for cooking. They’re best served fresh and hot, but they can be made ahead for convenience.
Variations
Sometimes I like to add a handful of chopped scallops or crab meat to the filling for extra seafood richness. I also occasionally swap the dill for tarragon for a different herb flavor. When I want a spicier twist, I add a pinch of cayenne pepper or a few drops of hot sauce to the creamy mixture. If I don’t have fish stock, I use chicken stock or even vegetable stock — it still tastes delicious.
Storage/Reheating
If I have leftover pies, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them in a preheated oven at 180°C for about 10 minutes until warmed through and crisp again. They can also be frozen before baking — I freeze them on a tray until solid, then transfer them to a container or freezer bag. When I’m ready to serve, I bake them from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I make these pies ahead of time?
Yes, I often prepare the filling and assemble the pies ahead, then chill or freeze them until I’m ready to bake.
Can I use cooked prawns instead of raw ones?
Yes, but I add them at the end just to warm through, so they don’t overcook and become rubbery.
What’s the best pastry to use?
I use good-quality frozen puff pastry for convenience — it gives a beautiful, flaky texture.
Can I use shortcrust pastry for the base?
Yes, I sometimes use shortcrust for the base and puff pastry for the top for a sturdier pie.
How do I know when the filling is thick enough?
It should coat the back of a spoon and look glossy and creamy before cooling.
Can I serve these without shells?
Yes, small ramekins or a muffin tin work just as well for baking the pies.
Can I use other seafood?
Definitely. Scallops, fish, or crab all work well in the same creamy base.
Can I make a large pie instead of small ones?
Yes, I can pour all the filling into a single pie dish and cover it with pastry. It will need a little longer to bake — about 25–30 minutes.
What can I serve with these pies?
They’re delicious with a crisp green salad, lemon wedges, or a side of roasted vegetables.
Can I freeze the filling?
Yes, I let it cool completely before transferring it to a freezer-safe container. It freezes well for up to 2 months.
Conclusion
These Prawn Party Pies are one of my favorite savory bakes because they’re elegant, flavorful, and surprisingly easy to make. I love the contrast between the flaky pastry and the creamy, lemony prawn filling — it’s indulgent yet light at the same time. Whether I serve them at a party, a picnic, or as a special starter, they always disappear fast and earn plenty of compliments.
Prawn Party Pies are elegant, bite-sized seafood pastries filled with creamy, herby prawns in a rich lemon and Dijon-spiked sauce. Encased in golden puff pastry, these mini pies are perfect for entertaining, picnics, or a light, luxurious lunch.
Ingredients
60 g unsalted butter
1 leek (white part only), finely chopped
1 garlic clove, finely chopped
400 g peeled green prawns
1 tbsp plain flour
3/4 cup (185 ml) fish stock
1/2 cup (125 ml) vegetable stock
300 ml thickened cream
2 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp flat-leaf parsley, chopped
1 tsp Dijon mustard
3 sheets frozen puff pastry, thawed
1 egg yolk mixed with 1 tbsp water, for brushing
Sea salt and freshly ground black pepper, to taste
Instructions
Melt butter in a saucepan over low heat. Add leek and garlic, cooking for 2–3 minutes until softened and fragrant.
Season prawns lightly, add to the pan, and cook for about 2 minutes until just cooked. Remove prawns with a slotted spoon and set aside.
Stir flour into the pan and cook for 1 minute to form a roux. Gradually whisk in fish and vegetable stock until smooth. Increase heat to medium and simmer for 10 minutes until slightly reduced.
Add thickened cream and simmer for another 10 minutes until sauce thickens and reduces by half.
Remove from heat. Stir in lemon juice, dill, parsley, and Dijon mustard. Return prawns to the sauce, season to taste, and allow the mixture to cool completely.
Preheat oven to 200°C (400°F). Cut 12 pastry lids from puff pastry sheets using ramekins or shells as a guide.
Spoon cooled prawn mixture into ramekins or shells, top with pastry lids, and press edges to seal. Lightly score the tops for decoration and brush with egg wash.
Chill pies for 15 minutes to help the pastry hold shape.
Bake for 12–15 minutes until pastry is golden and crisp. Serve warm with salad or lemon wedges.
Notes
Add chopped scallops or crab for a richer seafood filling.
Replace dill with tarragon for a different herb flavor.
Add a pinch of cayenne pepper or hot sauce for a spicier twist.
Use shortcrust pastry for the base and puff pastry for the top if preferred.
Freeze unbaked pies for up to 2 months; bake from frozen with a few extra minutes added.
Reheat leftovers at 180°C for 10 minutes until crisp and hot.
