Method

Dust worktop with flour, roll out puff pastry & cut out with a pastry cutter 2 12 cm discs per portion, now cut one of the discs in the centre with a 8 cm pastry cutter leaving a ring, do this for each portion, retain the smaller 8 cm disc for the lid.

Stick the pastry ring on top of the 12cm disc with beaten egg with a pastry brush as this will form the sides of the Vol-au-vent.

Egg wash the top of the ring & the lid, bake pastry cases & the lid in a pre heated oven on a baking tray using either a silicon mat or greaseproof paper for 180'c for 15 to 20 mins until light golden brown, remove to cool.

Heat & simmer wine in a pan until its reduced by half, add cream & reduce to half again, add cook prawns, lemon juice & zest, dill & salt & pepper, warm through, spoon mixture equally into cases, sprinkle oner chives pop on lid & serve warm.