Coronation prawn vol au vents
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
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