Ingredients For the prawn pies 500 g uncooked prawns
30 g butter
½ leek - white part only, sliced
1 clove garlic, crushed
½ tbsp plain flour
90 ml chicken stock
¼ cup dry white wine
1 cup cream
1 tbsp lemon juice
1 tbsp dill, chopped
1 tbsp parsley, chopped
½ tsp Dijon mustard
½ sheet puff pastry
1 very small egg, lightly beaten
For the curried rice 30 g butter
¾ cup rice
1 tsp mustard seeds
Few cardamom pods
½ cinnamon stick
Dash of turmeric
Pinch of saffron
¼ cup raisins
1 stalk celery, chopped
½ small red apple, finely chopped
Bit more than ¼ cup of mayonnaise
1 tsp curry powder
Method For the prawn pies
Peel and devein the prawns.
Melt the butter in a saucepan on a low heat, add the leek and garlic, and cook for two minutes.
Add the prawns and cook only for 1 or 2 minutes till they just start to turn pink (they will be baked later).
Preheat the oven to 220°/200° fan forced.
Remove the prawns and keep aside.
Stir the flour into the pan and cook for a minute.
Add the stock and wine, bring to the boil and cook for about 5 minutes, or until the liquid has nearly evaporated.
Stir in the cream, bring to the boil, reduce the heat, and simmer for about 15 - 20 minutes, or until the liquid has again reduced.
Stir in the lemon juice, herbs and mustard.
Using half the sauce, pour an even amount into two one cup capacity ramekins.
Divide the prawns among these.
Top with the remaining sauce.
Cut the unfrozen pastry into two circles slightly bigger than the ramekins.
Put these pastry rounds on top of the prawns, and press around the edges.
Prick the pastry with a fork and brush with the egg mixture.
Bake for about 20 minutes or until the pastry is a golden colour and crisp.
You could serve it with a salad and crusty bread to lap up the sauce, however I made rice to go with it.
For the curried rice
Melt the butter in a saucepan.
Add the rice, mustard seeds, cardamom pods, the cinnamon stick, and turmeric.
Heat over a gentle heat for a minute.
Add enough water to the pan to cover the rice with about 2 cm water.
Add the saffron and some salt.
Bring it to the boil and cook uncovered for a minute.
Cover, turn the heat down as low as it will go and cook for 10 minutes.
Remove the cinnamon stick and cardamom pods, and mix in the remaining ingredients.
Mix the curry powder with the mayonnaise and stir into the rice mixture.