Prawn Party Pies
Perfect for entertaining, these golden and flaky Prawn Party Pies are a crowd-pleasing appetizer that combines buttery shortcrust pastry with a rich and creamy prawn filling. Featuring succulent, pan-cooked prawns in a velvety sauce made with garlic, shallots, milk, and a hint of paprika, these bite-sized delights are as sophisticated as they are easy to make. Topped with crispy pastry lids brushed with egg for a stunning golden finish, these mini pies are ideal for your next gathering or special occasion. Prep and bake in under an hour, and serve them warm for maximum indulgence. Whether you're looking for a show-stopping finger food or a unique addition to your appetizer spread, these prawn party pies are guaranteed to impress!
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Recipe Information
Ingredients
- 250 g prawns, peeled and deveined
- 2 shortcrust pastry sheets, thawed
- 30 g butter
- 2 tbsp all-purpose flour
- 300 ml milk
- 60 ml chicken stock
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 0.5 tsp paprika
- 2 tbsp parsley, chopped
- 1 egg, lightly beaten
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 200°C (400°F). Grease a 12-hole mini muffin tin.
On a lightly floured surface, cut the shortcrust pastry sheets into 12 equal circles using a cookie cutter or glass. Gently press the pastry circles into the prepared muffin tin to form pie shells.
In a skillet over medium heat, melt the butter. Add the minced garlic and chopped shallot, cooking until fragrant and softened, about 2 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
Gradually whisk in the milk, making sure there are no lumps. Add the chicken stock, stirring continuously, and cook for 3-4 minutes or until the sauce thickens.
Add the prawns to the skillet and cook for 2-3 minutes until they just turn pink. Stir in the paprika, parsley, salt, and pepper. Remove from heat and let the filling cool slightly.
Spoon the prawn mixture evenly into the pastry shells.
Cut out smaller pastry circles to use as lids for the pies. Place a lid on each pie and press the edges to seal. Brush the tops with the beaten egg for a golden finish.
Use a sharp knife to make a small slit in the top of each pie to allow steam to escape.
Bake in the preheated oven for 15-18 minutes, or until the pastry is golden and crisp.
Remove the pies from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack.
Serve warm and enjoy your delicious prawn party pies!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 19.2 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 554 mg | 43% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
