Best 4 Prawn Party Pies Recipes

PRAWN & MUSSEL PIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay the pastry (a piece about 18cm x 23cm) on a lightly floured surface. Cut into 4 rectangles (see Gary's tip, below). Place on a baking sheet and bake for about 15 mins until golden and puffy.
• Meanwhile, pour the wine and 450ml/16fl oz water (see Gary's tip below) into a large, deep pan and bring to a boil. Tip in the cleaned mussels and cover with a lid. After a couple of mins, remove the lid and stir the mussels until they open. Any refusing to open should be discarded. Drain the mussels in a colander, saving the juices. Remove the mussels from the shells, keeping some shells if you like, to use when serving the soup.
• Warm the olive oil in the pan, then add the sliced onion, celery, star anise, orange zest, bay leaves, saffron and lemon juice. Cook over a moderate heat without colouring the vegetables, stirring occasionally, until completely tender, 12-15 mins.
• Strain the mussel cooking liquor through a fine sieve over the vegetables, and bring to a simmer. Add the tomatoes, season with a pinch of cayenne pepper or crushed chillies and simmer for a few mins to soften the tomatoes. Spoon the mussels and prawns into the soup, stir in your preferred quantity of butter and heat to just below simmering point - you don't want to overcook the fish. Sprinkle in some chopped parsley to finish, and serve in bowls with a pastry lid perched on top of each.

PRAWN PARTY PIES

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.

FISH PIES WITH SMOKED SALMON, PRAWNS & DILL

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).

PRAWN & POTATO PIE

Steps:

• Peel and cube the potatoes. Cook in a pan of boiling water for 15 mins or until tender. Drain and mash with 4 tbsp olive oil until smooth. Season to taste. Heat the cheese sauce in a pan, stir through the prawns and spinach, and cook gently for 1-2 mins. Spoon the mixture into a medium pie dish and top with the mash. Pop under a hot grill and cook for 6 mins until golden and the filling is bubbling.