Prawn and Leek Pot Pies

cook 30 mins
  • 375 g (12 oz) ready-rolled puff pastry
  • 1 egg yolk, lightly beaten
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil
  • 2 leeks, thinly sliced
  • 1 tablespoon plain flour
  • 150 ml (1/4 pint) chicken stock
  • 125 ml (4 fl oz) dry white wine
  • 400 g (13 oz) raw peeled large prawns
  • 150 ml (1/4 pint) single cream
  • squeeze of lemon juice
  • salt and pepper
  • Use a 250 ml (8 fl oz) ramekin to cut out 4 rounds from the puff pastry, making each one 1 cm (1/2 inch) larger all round than the ramekin. Place on a baking sheet and brush all over with beaten egg yolk. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until golden and crisp.
  • Meanwhile, heat the butter and oil in a saucepan. Add the leeks and a splash of water and cook for 5–7 minutes until soft. Stir in the flour, then pour over the stock and wine and leave to simmer for 7 minutes until the liquid has nearly boiled away. Add the prawns and cook for 3 minutes until cooked through, then stir in the cream and cook for a further 1–2 minutes until heated through. Season and add the lemon juice.
  • Divide the mixture between 4 x 250 ml (8 fl oz) ramekins. Top with a pastry lid and serve.
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