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TV Chef Lyndey Milan’s Delicious Prawn Pie Recipe

Prawn Pie

Try Lyndey Milan’s Delicious Prawn Pie Recipe with her yummy and easy to make method here.

Preparation and cooking time 25 minutes
Serves 4

INGREDIENTS 
1 – 2 sheets butter puff pastry
1 egg, lightly beaten
1 tablespoon (20g) butter
1 onion, finely chopped
1 small bulb fennel, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine or cider
1/2 cup (125ml) fish stock
1/2 cup (125ml) cream (or reduced fat cream)
1 cup parmesan, grated
1 teaspoon finely grated lemon zest
1 teaspoon wholegrain mustard
100g baby spinach
1/2 cup flat-leaf parsley, roughly chopped
500g medium green prawns, peeled and chopped

METHOD
Preheat oven to 200°C.  Cut round tops for individual pies using the top of 1 1/2 – 2 cup size ramekins as a guide, cutting a little larger than the ramekin. Alternatively cut with a pastry cutter or freehand in any shape you like. Brush with beaten egg and place on a flat baking tray in the oven. Cook for 10 – 15 minutes or until puffed up and golden.
Meanwhile, heat butter in a medium saucepan; add onion and fennel and cook for 3 minutes or until beginning to soften. Add garlic and cook for another minute or two. Add wine, fish stock and cream; bring to the boil and boil vigorously until reduced and thickened a little. Stir in parmesan, zest, mustard, spinach, parsley and prawns. Cook until prawns are just opaque. Season to taste.
Ladle mixture into ramekins, top with cooked puff pastry and serve immediately

COOK’S NOTES
Alternatively, put cream sauce and raw prawns into the base of the ramekins, top with uncooked puff pastry and cook in the oven all together. To make a large pie, place uncooked prawns in the base of a 21cm x 21cm baking dish; pour over cream sauce. Cut 1cm wide strips from edge of pastry sheet. Press around rim of dish and brush with a little water. Sit sheet on top, pressing lightly to seal; cut off any excess pastry. Cut 2 small holes in top to allow steam to escape. Brush pastry with egg and bake for 25 minutes or until pastry is risen and golden.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of TheCarousel.com. More at www.lyndeymilan.com

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