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Prawn and chive vol-au-vents

Australian Gourmet Traveller recipe for prawn and chive vol-au-vents

By Emma Knowles
  • Serves 2
  • 10 mins preparation
  • 20 mins cooking plus resting
Prawn and chive vol-au-vents
Prawn and chive vol-au-vents


  • 200 gm butter puff pastry
  • 1 egg, lightly beaten with 1 tbsp milk
  • 250 ml Champagne (1 cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Toss prawns in dressing, divide among pastry cases and serve scattered with chives.


Drink Suggestion: Non-vintage rosé Champagne. Drink suggestion by Max Allen