Creamy Prawn Pot Pies with Minted Pea

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Creamy Prawn Pot Pies with Minted Pea

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Ingredients

4 portion(s)

Creamy Prawn Pot Pies with Minted Pea

20 Large Aust Cooked Prawns, Cut into quarters
40 grams Butter
2 Small Leeks, white part only, Roughly Chopped
3 cloves Garlic Cloves., Chopped
2 tablespoons plain flour
375 grams Milk
63 grams white wine
2 bay leaves
2 tablespoons Dijon mustard
1 tablespoon lemon rind, Finely Grated
2 tablespoons parsley, Chopped
125 grams parmesan, Finely Grated
sea salt flakes, To Taste
black pepper, Cracked
1 sheet Puff pastry, cut into quarters
1 egg, Lightly Beaten
500 grams peas, Cooked, Lightly Crushed
2 tablespoons Mint Jelly, Plus extra to serve
1 tablespoon red wine vinegar
125 grams mint leaves

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6

15min

Preparation

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Main course

Recipe's preparation

Creamy Prawn Pot Pies with Minted Pea

Preheat oven to 200℃.

Cut the peeled & devein prawns and set aside.

Chop Garlic 2-3 Seconds, Speed 7

Roughly chop Leeks 12 Seconds, Speed 4. Scrap down bowl.

Add butter sauté leeks & garlic, Speed 1, 6 minutes, Varoma or until light golden. Scrape down bowl.

Add the flour 1-2 minutes, 100℃, speed 1.5.

Whisk 1-2 minutes,speed 4 the milk & wine gradually, ensuring the mixture has no lumps.

Add the bay leaves, salt, pepper & mustard, 3-4 minutes, 100℃, speed 1 or until thickened.

Add Prawns, Lemon, Parsley & Parmesan, blend togerther 1 minute, "Counter-clockwise operation" , speed 2 then divide mixture between 4 x 1 1/2 cup-capacity ovenproof dishes.

Cut 4 rounds from the pastry using the ramekin as a guide. Place pastry on top of ramekins & press to seal.

Brush with egg & bake for 10-15 minutes or until the pastry is flaky & golden.

Warm the peas, mint jelly, vinegar & mint leaves and place into a small bowl & toss to combine.

Serve Prawn Pies with warmed minted peas & extra mint jelly.

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Tip

I also bake the egg washed puff pastry rounds seperatly and add to the ramekins at time of serving.

I have all my dried bay leaves preground, so I or my guests do not find a surprise in their food. 1 Pinch = 1 whole leaf.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.