2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Prawn and chive vol-au-vents

You'll need

  • 200 gm
  • butter puff pastry
  • 1
  • egg, lightly beaten with 1 tbsp milk
  • 250 ml (1 cup)
  • Champagne
  • 2 pieces
  • lemon rind, removed with a peeler
  • 1
  • golden shallot, finely chopped
  • 4
  • small green prawns
  • 25 ml
  • extra-virgin olive oil
  • 1 tbsp
  • lemon juice
  • To garnish:
  • finely chopped chives

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Toss prawns in dressing, divide among pastry cases and serve scattered with chives.

At A Glance

  • Serves 2 people
  • 10 min preparation
  • 20 min cooking (plus resting)
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people
  • 10 min preparation
  • 20 min cooking (plus resting)

Drink Suggestion

Non-vintage rosé Champagne.

Featured in

Nov 2007

You might also like...

Mustard and dill sauce

recipes

Lardo, truffle honey and walnuts

Oysters with wasabi nori and lime dressing

recipes

Caponata tartlets

Scallop fritters with rocket salsa verde

recipes

Ceviche

Stuffed mussels

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.