Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2 sheets frozen puff pastry, thawed
- 24 large green Australian prawns, deveined
- 1/4 cup plain flour
- 40grams butter
- 250grams red washed potatoes, diced
- 2 carrots, finely diced
- 1 leek, halved lengthways, sliced
- 200grams white mushrooms
- 2 cup salt-reduced vegetable stock
- 1 lemon, wedges (to serve)
- 1 free range eggs, whisked
- 250grams frozen spinach, thawed, drained
- 1 cup light thickened cream
- 1 clove garlic, minced
Nutrition per serving
2800kJ / 672Cal
2800 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
15.3grams
Fat
36.0grams
Carbs
62.8grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 4
Melt butter in a large pan over medium-high heat. Add mushroom, leek and garlic and cook for 6 minutes, stirring often, or until softened. Add potato, carrot and stock and bring to the boil. Cover, reduce heat to medium and simmer for 10 minutes or until vegetables are tender.
Step 3 of 4
Meanwhile, cut 4 x 12cm rounds from pastry and place onto tray. Brush with a little egg. Add spinach and prawns to vegetable mixture and stir well. Transfer to ovenproof dishes. Whisk cream and flour together in a bowl. Pour over prawn dishes.
Step 4 of 4
Bake pastry and prawn dishes for 15 minutes or until pastry is crisp and golden. Serve with lemon wedges.
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