Serves 4
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  1. Line a large baking tray with parchment paper and set aside.
  2. On a lightly floured work surface, roll out the pastry to about 5mm thick. Use a round 12cm pastry cutter to cut eight circles from the pastry.
  3. Place four of the pastry circles onto the prepared baking tray and brush with beaten egg. Use a round 8cm pastry cutter to cut out the centres from the remaining four circles, forming rings.
  4. Neatly lay the rings on top of the pastry circles. Prick the pastry inside the rings all over using a fork.
  5. Add the cut-out inner circles to the baking tray. Place the tray in the fridge for 30 minutes.
  6. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Brush all of the pastry with beaten egg, then bake for 20 minutes until risen and golden. Set aside and allow to cool.
  7. Heat the oil in a small pan over a medium heat. Add the ‘nduja and allow to dissolve.
  8. Add the sparkling wine and simmer until reduced by about half. Pour in the double cream and season with salt and black pepper. Simmer gently until thick.
  9. Add the prawns, lemon zest and juice and dill. Taste and add extra seasoning if desired.
  10. To serve, spoon the prawns and sauce into the vol-au-vent cases and add the pastry lids on top. Serve each portion with a handful of watercress and a lemon wedge.

Nutrition Facts

Per Serving: 597kcals, 37.3g fat (14.9g saturated), 26g carbs (0.6g sugars), 31.4g protein, 0.9g fibre, 0.477g sodium