Prawn Party Pies Recipes

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.

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.

Steps:

• Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
• Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
• Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
• Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
• Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
• Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

Steps:

• Mix crushed pretzels, margarine, and sugar.
• Press into the bottom of a 9-inch pie pan, also coat the sides.
• In a bowl mix tequila, orange liqueur, condensed milk, and lime.
• Pour half of the mixture in another bowl.
• Add strawberries and a few drops of red food coloring to one half.
• Fold in 1 cup whipped cream.
• To other half, add only a drop or two of yellow food coloring and 1 cup whipped topping.
• Spoon into crust, alternating colors.
• Freeze for 4 hours or overnight.

Steps:

• Heat oil in frying pan and add onion, saute for 5 minutes Add garlic and carrots. Cook for 2 mins or until carrot has softened.
• Add mince meat stirring to break up meat for about 6 mins or until browned.
• Add tomato paste and flour. Cook stirring for 1 minute Add stock, worcestershire sauce and thyme.
• Bring to boil. Reduce heat and cook for 6 minutes Remove from heat and cool.
• Preheat the oven to 200°C.
• Make sure the pastry is slightly defrosted.
• Grease 2 x 12 hole round base patty pans. Using a 6.5cm cutter, cut 24 rounds from pastry and line the patty pans.
• Add 1 tbsp of filling into the pastry. Using a 6cm cutter, cut 24 rounds from remaining pastry. With a floured fork pierce holes in the centre of the pastry rounds. Top the pies with these rounds. Press edges together to seal.
• Brush tops with milk and bake for 18-20 minutes.
• Remove from oven and stand for a few minutes before eating, serve with tomato sauce.

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.