Step 1

Preheat oven to 220C or 200C fan-forced.

Step 2

Cut twenty 5cm rounds from pastry (return pastry to freezer if it becomes too soft to handle). Cut 3.5cm rounds from remaining pastry circles. Lightly brush edges with water. Place external rounds on top of pastry circles and place each stack in a 12 whole muffin pan (the muffin pan avoids the pastry tipping over too much). Use the pastry off cuts to make cheese puffs (place on another tray lined with baking paper. Brush with lightly beaten egg and sprinkle with grated cheddar and sesame seeds).

Step 3

Bake vol-au-vent cases for 15 minutes, gently pushing back down centre with the rounded end of a wooden spoon and straightening pastry cases every 5 minutes, or until puffed and golden. Cool in pan.

Step 4

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook prawns, chilli and garlic for 2-3 minutes. Add butter and lemon juice and cook, scrapping up any brown bits from base of pan. Stir through parsley and season. Fill pastry cases with prawn mixture.