Prawn and Champagne Vol-au-Vent (French Bouchée à la Crevette)

There are many different ways to make vol-au-vent, and each recipe has its own unique twist. Whether you prefer a classic meat filling or a more modern seafood filling, there is a vol-au-vent recipe out there that is sure to satisfy your taste buds. Serve these impressive prawn vol-au-vents at your next dinner party.

puff pastry block (500 g)
flour, for dusting
2 eggs, beaten
Champagne or sparkling wine (150 mL)
heavy cream (150 mL)
king prawns, cooked (300 g)
2 lemons, freshly zested
½ lemon, freshly juiced
1 small bunch dill, roughly chopped

Roll the pastry out on a lightly floured worksurface until about 40x40 cm and 5mm thick. Use a round 12 cm cutter to cut 8 circles from the pastry. Put 4 of the circles onto a baking paper-lined tray, then use a round 8cm cutter to make rings from the remaining 4 circles.

Brush the 4 circles on the baking paper with beaten egg, then neatly lay over the rings onto each. Prick the middles with a fork. Put the inner circles onto the baking tray too and brush everything with more beaten egg. Chill for 20 minutes.

Heat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Give all the pastry another good brush with egg, then put into the oven for 20 minutes until risen and golden. Cool.

To make the creamy prawn sauce, tip the champagne into a small pan and reduce by ½. Add in the cream, season lightly with salt and lots of black pepper, and reduce until a thick coating consistency. Add in the king prawns, lemon zest and juice, and season. Stir in the dill.

Spoon the mixture into the vol-au-vents, put on the lids and serve.

Makes 4 servings.