Prawn and Crab Puff Pastry Parcels

Prawn and Crab Puff Pastry Parcels

0 (0) | Be the first to rate

Select Below to Add Your Rating

If you're expecting guests over during the holidays for drinks, serve up these prawn wellingtons on a festive platter.

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time25 minutes


  • 2 Tablespoon Olive oil
  • 4 Cup Shredded fresh spinach leaves
  • Salt and pepper to taste
  • 1 Sheet frozen puff pastry, thawed
  • 120 Gram Crabmeat, flaked
  • 1 KNORR Classic White Sauce
  • 1 Tablespoon Chopped spring onion
  • 1 Tablespoon Chopped fresh fennel
  • 6 Jumbo prawns, peeled and deveined
  • 1 egg, beaten


  • Preheat oven to 200°C.
  • Grease a baking sheet.
  • Heat oil in a large frying pan over medium heat.
  • Add spinach and stir fry until wilted (about 3 minutes).
  • Season with salt and pepper.
  • Squeeze out the excess liquid and set aside.
  • Cut a sheet of puff pastry into 4 squares.
  • Prick lightly with a fork.
  • In a medium bowl, mix crabmeat, prepared KNORR Classic White Sauce, spring onion, and fennel until well blended.
  • Cut prawns lengthwise (not all the way through) and open them up.
  • Lay one prawn in the middle of each pastry square with open side facing up.
  • Stuff each prawn with an equal amount of spinach and top with a heaped tablespoon of the crab mixture.
  • Fold over the pastry to make a triangle, and press the edges to seal.
  • Place on the baking sheet, and brush with the beaten egg.
  • Bake in a preheated oven until golden brown, 15 to 20 minutes.
  • Serve warm.