- 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
- Heat the oven to 200°C. Line two baking trays with greaseproof paper.
- 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.
- Remove from the heat and add the prawns, herbs and lemon zest. Season well.
- Cut 6 rounds of 15cm from each sheet of pastry, giving you 12 circles in all.
- Place 2-3tbsp of the prawn mixture in the centre of each pastry circle.
- 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.
- Repeat with the remaining dough to make 12 pasties.
- If you are making them ahead of time, cover and refrigerate until ready to cook.
- 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.