Mini Prawn And Pea Pasties

Ingredients

• 40g (1¼oz) butter
• 2 leeks, washed and sliced
• 1 large potato peeled and cut into 1cm (½in) cubes
• 100g (3½oz) frozen peas, thawed
• 100ml (3½fl oz) cream
• 50ml (1¾fl oz) white wine
• 350g (11oz) cooked medium prawns, peeled, deveined and roughly chopped
• 2tbsp chopped parsley
• 1tbsp chopped chives
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper
• 2x375g (2x12oz) packs ready-rolled shortcrust pastry, thawed if necessary
• 1 egg, beaten

Instructions

1. Heat the oven to 200°C. Line two baking trays with greaseproof paper.
2. Heat the butter in a large saucepan over a medium heat and cook the leek, potato and peas for about 4 minutes, then add the cream and wine. Cook for 5 minutes, or until the leek is soft and the wine has evaporated.
3. Remove from the heat and add the prawns, herbs and lemon zest. Season well.
4. Cut 6 rounds of 15cm from each sheet of pastry, giving you 12 circles in all.
5. Place 2-3tbsp of the prawn mixture in the centre of each pastry circle.
6. Brush the edges with a little beaten egg, then bring the edges together at the top and seal by pressing with your fingers, crimping the top like a classic pasty.
7. Repeat with the remaining dough to make 12 pasties.
8. If you are making them ahead of time, cover and refrigerate until ready to cook.
9. Brush the pasties with beaten egg and place on the prepared trays. Bake for 25-30 minutes, or until golden.

Note: Make sure your pastry is well chilled. Once the pasties are assembled, store them in the fridge until ready to cook.