Prawn Party Pies

Directions

1. 1
   Melt the butter in a saucepan over low heat.
2. 2
   Add the leek and garlic and cook, stirring, for 2-3 minutes until softened.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   Add lemon juice, herbs and mustard, then return the prawns to the mixture. Season, then cool completely.
7. 7
   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.
8. 8
   Divide filling among shells and top with pastry, pressing edges to seal. Chill for 15 minutes.
9. 9
   Preheat oven to 200°C.
10. 10
    Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.