Preparation and Cooking Time: 25 minutes
1 – 2 sheets butter puff pastry
1 egg, lightly beaten
1 tablespoon butter
1 onion, finely chopped
1 small bulb fennel, finely chopped
2 cloves garlic, finely chopped
½ cup dry white wine or cider
½ cup fish stock
½ cup cream (or reduced fat cream)
1 cup parmesan, grated
1 teaspoon finely grated lemon zest
1 teaspoon wholegrain mustard
100g baby spinach
½ cup flat-leaf parsley, roughly chopped
salt and pepper
500g medium green prawns, peeled and chopped
- Preheat oven to 220°C (200°C fan-forced).
- Cut round tops for individual pies using the top of 1 ½ – 2 cup size ramekins as a guide, cutting a little larger than the ramekin. Alternatively cut with a pastry cutter or freehand in any shape you like. Brush with beaten egg and place on a flat baking tray in the oven. Cook for 10 – 15 minutes or until puffed up and golden.
- Meanwhile, heat butter in a medium saucepan; add onion and fennel and cook for 3 minutes or until beginning to soften. Add garlic and cook for another minute or two. Add wine, fish stock and cream; bring to the boil and boil vigorously until reduced and thickened a little. Stir in parmesan, zest, mustard, spinach, parsley and prawns. Cook until prawns are just opaque. Season to taste.
- Ladle mixture into ramekins, top with cooked puff pastry and serve immediately
Lyndey’s Note: Alternatively, put cream sauce and raw prawns into the base of the ramekins, top with uncooked puff pastry and cook in the oven all together. To make a large pie, place uncooked prawns in the base of a 21cm x 21cm baking dish; pour over cream sauce. Cut 1cm wide strips from edge of pastry sheet. Press around rim of dish and brush with a little water. Sit sheet on top, pressing lightly to seal; cut off any excess pastry. Cut 2 small holes in top to allow steam to escape. Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.