Prawn Party Pies Recipes

Steps:

• 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.
• 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.
• 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.
• Preheat oven to 200°C.
• Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.

Steps:

• Preheat the oven to 425 degrees F.
• For layer 1: In a large frying pan, pan-fry the red onions in the olive oil for about 2 minutes to soften. Stir in the lentils, tamari (or soy sauce), balsamic vinegar and paprika. Cook for a couple more minutes to infuse flavors. Tip onto a plate and set aside.
• For layer 3: Using the same pan, add the olive oil with the spinach and garlic, cook for about 1 minute, season with the lemon juice and a pinch of salt. Turn off the heat and set aside.
• For assembly: Unroll 1 sheet of the pie dough onto a baking sheet, leaving the dough's parchment paper underneath. Cut away a 1-inch strip from the short side of the pastry sheet to use to make decoration for the top. Do the same with the second sheet of pastry and set the strips to one side.
• Spoon the lentil mixture onto the first pastry sheet, leaving a 1-inch gap around the edge (for sealing later).
• Now drain the jarred red peppers and lay them across to form the second layer.
• Spoon the spinach layer on top of the roasted red peppers, and spread it out evenly.
• Lay the second pie dough sheet over the top.
• Crimp in the edges together all the way around to seal.
• Cut leaf shapes from the strips of pastry with a knife.
• Cut a 1-inch slit in the middle of the pie and arrange the pastry leaves around it.
• Brush with the plant-based milk.
• Bake for 30 to 35 minutes until the dough is crisp and golden brown.
• Serve hot from the oven or at room temperature.

Steps:

• Boil the potatoes in salted water for 20 mins until tender. Drain, then mash with the green from the onion, the butter, milk and plenty of seasoning until smooth and lump-free.
• Pour the milk into a pan and add the butter and flour. Cook over a medium heat, whisking until the sauce is bubbling and thickened. Stir in the white parts of the onion, then bubble again for a min. Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
• Divide the pollock between 8 x 300ml pie dishes or ramekins. Scatter over the prawns, stir then spoon over the smoked salmon sauce. Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
• Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden. Serve with the broccoli (below).