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Creamy prawn pot pies with minted peas

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

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Creamy prawn pot pies with minted peas

 40 g butter
 2 small leeks, white part only, thinly sliced
 3 garlic cloves, crushed
 2 tbsp plain flour
 2 ½ cups milk
 ¼ cup white wine
 2 bay leaves
 2 tbsp dijon mustard
 20 large cooked Australian Prawns
 1 tbsp finely grated lemon rind
 2 tbsp chopped parsley
 ½ cup finely grated parmesan
 4 sheets puff pastry
 1 egg, lightly beaten
 2 cups cooked peas, lightly crushed
 2 tbsp store bought mint jelly, plus extra to serve
 1 tbsp red wine vinegar
 ½ cup mint leaves

Preheat oven to 200ºC.


Heat butter in a large non-stick frying pan over a medium heat. Add leeks and garlic, cook stirring for 3-4 minutes or until light golden.


Add the flour and cook stirring for 1-2 minutes.


Whisk in the milk and wine gradually, ensuring the mixture has no lumps.


Add the bay leaves and mustard, bring to the boil and cook stirring for 3-4 minutes or until thickened.


Peel, devein and chop the prawns.


Add prawns, lemon, parsley and parmesan and divide mixture between 4 x 1 ½ cup-capacity ovenproof dishes.


Cut 4 rounds from the pastry using the ramekin as a guide. Place pastry on top of ramekins and press to seal.


Brush with egg and sprinkle with sea salt, bake for 10-15 minutes or until the pastry is flaky and golden.


Place the peas, mint jelly, vinegar and mint leaves into a small bowl and toss to combine.


Serve prawn pies with minted peas and extra mint jelly.

Makes 4.