Prawn cocktail vol-au-vent

Name: Prawn cocktail vol-au-vent
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 320 g sheet puff pastry; 1 medium free range egg, beaten; 2 tbsp mayonnaise; 1 tbsp tomato ketchup; 1 tbsp sriracha; 1 tsp Worcestershire sauce; 1 unwaxed lemon, zest of 1, juice of ½; 100 g brown crab meat; 150 g cooked king prawns; 2 salad onions, finely sliced; 4 radishes, finely sliced; 1 little gem lettuce, shredded; Pinch of smoked paprika; ¼ pack/s Salad cress

Two of the biggest icons of the 1980s, together in one dinner.

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Serves2 as a main
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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320g sheet puff pastry
1 medium free range egg, beaten
2 tbsp mayonnaise
1 tbsp tomato ketchup
1 tbsp sriracha
1 tsp Worcestershire sauce
1 unwaxed lemon, zest of 1, juice of ½
100g brown crab meat
150g cooked king prawns
2 salad onions, finely sliced
4 radishes, finely sliced
1 little gem lettuce, shredded
Pinch of smoked paprika
¼ pack/s Salad cress

Preheat the oven to 220°C, gas mark 7, and line a baking tray with baking parchment. Unroll the pastry onto a work surface, then use a bowl as a guide to cut two discs (about 15cm diameter). Put one onto the lined baking tray, brush with the beaten egg, then lay the second disc on top. Using a smaller bowl or glass, score a smaller circle (about 12cm diameter) in the centre of the stacked discs. Brush with egg, then score the border with a fork or small knife, if liked.
Bake for 15 minutes until puffed and golden. Remove from the oven, cut around the central disc and push down into the base. Return to the oven for 5 minutes, then remove from the oven and allow to cool.
Put the mayo in a medium bowl with the ketchup, sriracha, Worcestershire sauce and lemon juice. Mix well, stir in the crab meat and season. Mix in the prawns and salad onions, then gently fold in the radishes and season.
Spoon into the vol-au-vent, layering with the shredded lettuce. Sprinkle with the smoked paprika, salad cress and lemon zest. Serve with French fries, if liked.

Cook’s tip

Level up: Buy a couple of large, shell-on raw prawns from the fish counter and simmer in a pan of salted water for 2 minutes, until pink, opaque and cooked through. Transfer to a bowl of iced water. Pat dry and arrange on top of the vol-au-vent.

And to drink...

Barefoot Buttery Chardonnay, United States
Creamy with a smooth vanilla finish, this Californian Chardonnay makes a sataisfying pairing for the vol-au-vent.

Typical values per serving when made using specific products in recipe