200 g/7 oz langoustines or Dublin Bay prawns
1/2 onion, sliced
20 g/ 3/4 oz butter
1 teaspoon plain flour
1/4 teaspoon curry powder
1 egg yolk
12 puff pastry rounds


1.Bring a large pan of lightly salted water to the boil. Add the langoustines or prawns and onion and cook for 2-5 minutes
2. Drain, reserving the cooking liquid, and peel the langoustines or prawns.
3.Mix together the butter and flour in a saucepan low heat and gradually stir in the reserved cooking liquid.
4.Simmer, stirring constantly, for 15 minutes.
5.Season with salt and stir in the langoustines or prawns, curry powder and egg yolk.
6.Remove the pan from the heat. To serve, preheat the oven 180°C/350° F/Gas Mark 4 and sandwich the mixture between pairs of pastry rounds
7.Place on a baking sheet and heat through for 5 minutes.

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