Starter Recipes > Prawn Pastry Puffs

This recipe is part of March 2007 Recipes Menu

Starter - Prawn Pastry Puffs
Main Course - Flanders Beef
Dessert - Ginger Syllabub.

How to make prawn pastry puffs:
To start with these light pastry puffs are a lovely combination of prawns and choux pastry which are very easy to make.


one quantity of choux pastry
1/2 pint
white sauce cooked with a bay leaf
2 tablespoons white wine
1 cup (6oz) peeled prawns chopped
2 hard boiled eggs shelled and chopped
pinch nutmeg
1 teaspoon chopped fresh dill
seasoning to taste
(see measure conversions for more information)


- Drop small quantities of choux pastry onto a well greased baking tray.
- Cook at 200 degrees C. for about 25 minutes.
- Allow to cool.
- Add the wine to the white sauce.
- Combine the prawns, egg and dill.
- Season to taste.
- Remove the bay leaf from the white sauce.
- Allow the sauce to cool.
- Mix the prawn and egg with the white sauce.
- Cut the cold pastry puffs in half.
- Fill with the sauce, prawn and egg mixture.