Description
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.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Australian
Nutrition
- Serving Size: 1 pie (approx. 100 g)
- Calories: 210
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 85 mg
