NewsBite

Advertisement
Good Food logo

Prawn cocktail pie recipe

Adam Liaw
Adam Liaw

Advertisement
Prawn cocktail with a tarty twist.
Prawn cocktail with a tarty twist.William Meppem

If the pie is Australia's national dish, this chilled savoury version is perfect to share with a crowd on Australia Day.

Advertisement

Ingredients

  • 1 stalk celery, finely diced

  • 3 spring onions, finely sliced

  • 1 cup whole-egg mayonnaise

  • 1 cup sour cream

  • 2 cups shredded iceberg lettuce

  • 24 large cooked prawns, peeled, with tails on

  • 1 cup mixed cherry tomatoes, halved

  • ½ cup cocktail onions

  • ½ cup cornichons, sliced lengthways

  • 2 tbsp finely chopped chives

  • 1 tbsp finely chopped parsley

  • lemon wedges, to serve

Shortcrust pie case

  • 225g plain flour

  • 125g chilled butter, cut into cubes, plus extra for greasing

  • ¼ tsp salt 

Spicy tomato cocktail sauce

  • 125ml tomato passata

  • juice of 1 lemon (about 80ml)

  • 1 tbsp olive oil

  • 2 tsp Worcestershire sauce

  • 1 tsp Tabasco

  • ¼ tsp castor sugar

  • ¼ tsp horseradish, or to taste

  • salt and pepper, to taste

Method

  1. 1. To make the shortcrust pie case, preheat oven to 200C. Combine the flour, butter and salt for the pastry in a food processor and blend until they resemble coarse breadcrumbs. Add 2 tbsp of cold water a little at a time and pulse until the mixture comes together in a mass. Lightly knead a few times to form a consistent dough, wrap in cling film and refrigerate for 20 minutes. 

    2. Roll out the dough to a ½ cm thick circle and press into a 22cm fluted tart tin. Put in the freezer for 10 minutes to firm, then line and weight with pastry weights and bake for 10 minutes. Remove the weights and bake for a further 5-10 minutes, until golden brown. Allow to cool to room temperature in the tin and then chill until ready to use. For the spicy tomato cocktail sauce, combine all the ingredients using a stick blender. Season to taste and toss through the prawns. 

    3. Combine the celery, spring onion, mayonnaise and sour cream and spread onto the base of the pie case. Scatter with iceberg lettuce, then place the prawns on top. Scatter with the cherry tomatoes, cocktail onions, cornichons, parsley and chives. Serve immediately with lemon wedges. 

    Tip: Even if you peel prawns before poaching, poach the shells with them anyway and use as little water as possible. This will maximise the flavour. And never boil prawns vigorously, as that will make them tough.

    Five more prawn cocktail recipes

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.watoday.com.au/goodfood/recipes/prawn-cocktail-pie-recipe-20180123-h0mp6e.html