• 20 large cooked Australian Prawns
• 40g butter
• 
2 small leeks, white part only, thinly sliced
• 3 garlic cloves, crushed
• 2 tablespoons plain flour
• 2 ½ cups milk
• 
¼ cup white wine
• 2 bay leaves
• 2 tablespoons dijon mustard
• 1 tablespoon finely grated lemon rind
• 2 tablespoons chopped parsley
• ½ cup finely grated parmesan
• 
Sea salt flakes & cracked black pepper
• 
4 sheets puff pastry
• 1 egg, lightly beaten
• 2 cups cooked peas, lightly crushed
• 2 tablespoons store bought mint jelly, plus extra to serve
• 1 tablespoon red wine vinegar
• 
½ cup mint leaves

Preheat oven to 200ºC. Heat butter in a large non-stick frying pan over a medium heat. Add leeks & garlic, cook stirring for 3-4 minutes or until light golden. Add the flour & cook stirring for 1-2 minutes. Whisk in the milk & wine gradually, ensuring the mixture has no lumps. Add the bay leaves & mustard, bring to the boil & cook stirring for 3-4 minutes or until thickened.

Peel, devein & chop the prawns. Add prawns, lemon, parsley & parmesan & divide mixture between 4 x 1 ½ cup-capacity ovenproof dishes.

Cut 4 rounds from the pastry using the ramekin as a guide. Place pastry on top of ramekins & press to seal. Brush with egg & bake for 10-15 minutes or until the pastry is flaky & golden.

Place the peas, mint jelly, vinegar & mint leaves into a small bowl & toss to combine. Serve prawn pies with minted peas & extra mint jelly. Serves 4.