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1
Melt the butter in a saucepan over low heat.
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2
Add the leek and garlic and cook, stirring, for 2-3 minutes until softened.
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3
Season the prawns and add to the pan. Stir for 2 minutes or until just cooked, then remove the prawns with a slotted spoon and set aside.
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4
Add flour to the pan and cook, stirring, for 1 minute. Add stock and wine and whisk to remove any lumps. Increase heat to medium then cook for 10 minutes or until liquid has reduced.
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5
Stir in cream, then simmer for a further 10 minutes or until mixture is thickened and reduced by half. Remove from the heat and allow to cool slightly.
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6
Add lemon juice, herbs and mustard, then return the prawns to the mixture. Season, then cool completely.
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7
Using shells or ramekins as a guide, cut 12 pastry lids, leaving a 5mm border. Make light incisions in the pastry lids, following the shape of the shells.
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8
Divide filling among shells and top with pastry, pressing edges to seal. Chill for 15 minutes.
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9
Preheat oven to 200u00b0C.
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10
Brush pastry lids with egg wash. Place pies on a tray and bake for 12-15 minutes until the pastry is cooked and golden.
