Prawn Cocktail Vol au Vents

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Puff pastry:
4mm thick x 6.5cm rounds		8
Beaten egg		as required
Dill		as required
Filling:
Boiled prawns		50g
Mayonnaise		1.5 tbsp
Ketchup		1/2 tbsp
Lemon zest		1/2
Cucumber (finely chopped)		20g

Method

Prep

15min

Cook

15min

Preheat the oven 220C. Cut out puff pastry rounds 4mm thick 6.5cm diameter x 8.

Cut 4 out of the 8 rounds a bit smaller 5cm diameter. Take the cut off edges and place on the other 4 rounds.

Put a baking sheet on an oven tray and place the vol au vents on top. Brush with beaten egg then put in the oven for 12 minutes. Remove then allow to cool.

Mix all the filling ingredients together in a bowl.

Use a sharp knife to remove the middle part of the vol au vents (it rises in the oven, this will become the lid) and hollow out. Fill with the prawns mixture from Step 4 and dill and replace the lid.

Tips & Note

●Avoid using the central core of the cucumber as this is too watery
●The leftover puff pastry from Step 2 can be used in another recipe, for example, sprinkle with sugar and bake

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