GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

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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


  • 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
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At A Glance

  • Serves 2 people

Drink Suggestion

Non-vintage rosé Champagne.

Featured in

Nov 2007

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