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"Vol-au-vents are back! Prep ahead the pastry shells for an easy starter, then load up with the luxurious, yet seriously speedy, champagne-spiked prawns just before serving.\n\nPrep Time\n    •    Prep and cook time: 50 minutes    •    Yield: Serves 4\nIngredients\n\n    •    150ml double cream    •    plain flour for dusting    •    500g puff pastry block    •    300g cooked king prawns    •    2 lemons, zested and juice of 1/2    •    dill a small bunch, roughly chopped    •    150ml champagne or any other sparkling wine\nMethod\n\nRoll the pastry out on a lightly floured worksurface until about 40cm x 40cm and 5mm thick. Use a round 12cm cutter to cut 8 circles from the pastry. Put 4 of the circles onto a baking paper-lined tray, then use a round 8cm cutter to make rings from the remaining 4 circles.\nBrush the 4 circles on the baking paper with beaten egg, then neatly lay over the rings onto each. Prick the middles with a fork. Put the inner circles onto the baking tray too and brush everything with more beaten egg. Chill for 20 minutes.\nHeat the oven to 200C/fan 180C/gas 6. Give all the pastry another good brush with egg, then put into the oven for 20 minutes until risen and golden. Cool.\nTo make the creamy prawn sauce, tip the champagne into a small pan and reduce by 1/2. Add in the cream, season lightly with salt and lots of black pepper, and reduce until a thick coating consistency. Add in the king prawns, lemon zest and juice, and season. Stir in the dill.\nSpoon the mixture into the vol-au-vents, put on the lids and serve.\n\n\nThis great family recipe is thanks to Olive Magazine at https://www.olivemagazine.com/recipes/family/giant-champagne-and-lemon-prawn-vol-au-vents/"
<https://www.farmersmarket.com.hk/blogs/recipes/giant-champagne-and-lemon-prawn-vol-au-vents>