Prawn Vol-Au-Vent Recipe |
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You will need :- 1 lb. frozen puff pastry 1 oz. butter 1 oz. plain flour ½ pint milk salt and pepper 1 pint prawns, keep 4 in shells 1 small teaspoon anchovy essence juice of ½ lemon
Preparation Time:- 20 minutes
Cooking Time:- 35 minutes
Oven Setting:- 450°F; Gas Mark 8
Roll pastry to oblong 8 inches by 16 inches, ½ inch thick. Cut out two 8-inch ovals. Place one oval on baking tin, rinsed with cold water. Cut out 5-inch oval from centre of 2nd oval. Dampen edges of oval on baking tin, put oval ring on top, press gently. With knife flake edge of pastry, prick base. Mark a criss-cross pattern over the top of small 5-inch oval. Place on the baking tin. Bake in a hot oven for 10 minutes, reduce to 400°F; Gas Mark 6. Remove the small oval and cool. Cook large case for further 25 minutes.
Make sauce with butter, flour and milk by roux method. Season. Mix in prawns, anchovy essence and juice.
Cool pastry case on wire rack, remove centre and fill with prawn mixture. Top with lid and serve hot or cold. Serves 4.
Quick Tip
To make an equally delicious version of this recipe that is less expensive, use half white fish and half prawns in the sauce mixture.
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