- 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
- To garnish: finely chopped chives
- 1Preheat 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.
- 2Combine 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.
- 3Strain 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.
- 4Toss prawns in dressing, divide among pastry cases and serve scattered with chives.
Drink Suggestion: Non-vintage rosé Champagne. Drink suggestion by Max Allen