Ingredients

• 350g/12oz puff pastry
• 1 free-range egg
• beaten
• plus 1 free-range egg yolk
• 15g/½oz butter
• 50g/1¾oz plain flour
• 200ml/7fl oz hot fish stock
• 1 tbsp curry paste
• mixed with 1 tbsp water to form a smooth paste
• salt and freshly ground black pepper
• 75ml/2¾fl oz double cream
• 18 king prawns
• cooked
• peeled
• 1 tbsp flaked almonds
• 3 spring onions
• chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Roll the pastry out on a floured surface to 5mm/¼in thick. Cut out 12 circles using a 9cm/3½in plain cutter. Cut a smaller circle out of the centre of six of the circles.
• Place the six full circles onto a baking sheet and brush with a little beaten egg. Place the six circles with a hole cut out on top of each of the full circles and transfer to the oven for 10-15 minutes
• or until risen and golden-brown.
• Meanwhile
• melt the butter in a frying pan
• stir in the flour and cook until the mixture forms a smooth paste.
• Remove from the heat and gradually whisk in the hot fish stock and curry paste. Return to the heat
• season
• to taste
• with salt and freshly ground black pepper and bring to the boil. Reduce the heat until the mixture is simmering and simmer
• stirring constantly
• for 10-12 minutes
• or until thickened.
• Beat the egg yolk and cream together in a bowl
• then whisk into the sauce.
• Stir the prawns
• nuts and spring onions into the sauce and spoon into the cooked pastry shells.
• Return to the oven and bake for 10-12 minutes. Serve immediately.