Prawn and chive vol-au-vents
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Serves
2
Cooking Time
Prep time 10 mins, cook 20 mins (plus resting)
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200 gm
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butter puff pastry
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1
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egg, lightly beaten with 1 tbsp milk
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250 ml (1 cup)
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Champagne
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2 pieces
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lemon rind, removed with a peeler
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1
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golden shallot, finely chopped
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4
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small green prawns
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25 ml
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extra-virgin olive oil
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1 tbsp
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lemon juice
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To garnish:
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finely chopped chives
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1
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Preheat oven to 200C. Roll out puff pastry on a lightly floured surface to 4mm thick, transfer to a baking paper-lined tray and refrigerate for 30 minutes. Cut out four 6cm-diameter rounds, then using a 5cm-diameter pastry cutter, press 2/3 of the way through each round, leaving a 5mm border. Refrigerate for another 30 minutes. Brush rounds with eggwash then bake for 7-10 minutes. Remove from oven and using a small, sharp knife, detach centre piece of pastry, leaving base intact, and discard. Bake for another 2-3 minutes or until golden and pastry is cooked through. Transfer to a wire rack to cool completely.
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2
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Combine Champagne, lemon rind, shallot, prawns and ½ cup water in a small saucepan, bring to the boil, remove from heat and stand for 10 minutes. Using a slotted spoon, remove prawns from liquid, peel, remove intestinal tracts and tails, cut prawns in half widthways and set aside.
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3
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Strain poaching liquid, return to medium heat and simmer for 10 minutes or until reduced to 1 tbsp. Strain through a fine sieve and cool completely. Whisk in olive oil and lemon juice and season to taste with sea salt and freshly ground black pepper.
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4
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Toss prawns in dressing, divide among pastry cases and serve scattered with chives.
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Drink Suggestion Non-vintage rosé Champagne.
RECIPE Emma Knowles
PHOTOGRAPHY Kirsten Strecker
STYLING Emma Knowles and Vanessa Austin
DRINK SUGGESTION Max Allen