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Prawn Party Pies

Add some beach style to your barbecue with these scallop shell-baked prawn pies.

Prep Time

        Prep time: 40 minutes
        Cook time: 40 minutes
        Yield: Serves 12


    •    1 tbsp plain flour
    •    60g unsalted butter
    •    2 tbsps lemon juice
    •    1 tsp Dijon mustard
    •    300ml thickened cream
    •    3/4 cup (185ml) fish stock
    •    400g peeled, green prawns
    •    1/2 cup (125ml) dry white wine
    •    3 sheets frozen puff pastry, thawed
    •    1 leek (white part only), finely chopped
    •    1 tbsp each chopped dill & flat-leaf parsley
    •    1 egg yolk mixed with 1 tbsp water, to brush


  1. Melt the butter in a saucepan over low heat. Add the leek and garlic and cook, stirring, for 2-3 minutes until softened. Season the prawns and add to the pan. Stir for 2 minutes or until just cooked, then remove the prawns with a slotted spoon and set aside.
  2. Add flour to the pan and cook, stirring, for 1 minute. Add stock and wine and whisk to remove any lumps. Increase heat to medium then cook for 10 minutes or until liquid has reduced. Stir in cream, then simmer for a further 10 minutes or until mixture is thickened and reduced by half. Remove from the heat and allow to cool slightly. Add lemon juice, herbs and mustard, then return the prawns to the mixture. Season, then cool completely.
  3. Using shells or ramekins as a guide, cut 12 pastry lids, leaving a 5mm border. Make light incisions in the pastry lids, following the shape of the shells. Divide filling among shells and top with pastry, pressing edges to seal. Chill for 15 minutes.
  4. Preheat oven to 200°C.
  5. Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.

This great family recipe is thanks to Delicious at


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