Prawn and avocado mille-feuille

    1 hour 15 min

    Mille-feuille is a sophisticated French pastry. It translates to "thousand sheets" and is made up of alternating layers of pastry and filling. This is a savoury recipe for mille-feuille with layers of puff pastry and prawn, avocado and cucumber mousse. An impressive starter for a dinner party.


    Dorset, England, UK
    3 people made this

    Serves: 4 

    • 1 (370g) packet puff pastry
    • 1 sachet gelatine
    • For the prawn mousse
    • 150g (5 oz) prawns
    • 2 tablespoons tomato ketchup
    • 1 tablespoon dry vermouth or sherry
    • 1 dash Tabasco®
    • For the avocado mousse
    • 1 ripe avocado, peeled
    • 1 lemon, zest and juice
    • 300ml (1/2 pt) double cream
    • 75g (3 oz) prawns, chopped
    • 75g (3 oz) cucumber, finely chopped
    • For the garnish
    • whole prawns
    • cucumber slices
    • lemon wedges

    Prep:20min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hr15min 

    1. Preheat the oven to 220 C / Gas 7. Line a baking tray with baking parchment.
    2. Roll pastry out to 30x38cm (12x15 in). Cut into three pieces at 10x12cm (4x5 in). Chill in the fridge for 30 minutes. Dissolve gelatine in 6 tablespoons of water and set aside.
    3. For the prawn mousse:

    4. Combine 150g prawns, tomato ketchup, vermouth and Tabasco® and blend until smooth. Put into a bowl and set aside.
    5. For the avocado mousse:

    6. Clean the blender and purée avocado with lemon juice and zest. Place into a second bowl.
    7. Whip cream to soft peaks and add gelatine. Divide the cream between the two mousse mixtures. Mix thoroughly and put both bowls in the fridge to chill.
    8. Remove pastry from fridge and transfer to the prepared baking tray.
    9. Bake for 20 to 25 minutes until golden.
    10. Remove chilled mousses from the fridge and stir. Fold in the 75g chopped prawns to the prawn mixture and the 75g sliced cucumber into avocado mixture.
    11. To assemble:

    12. Sandwich and alternate the pastry layers with the mousses. Decorate with whole prawns, cucumber slices and lemon wedges.


    Assemble the mille-feuille just prior to serving so that the pastry does not go soft.

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    Reviews in English (1)


    No point in putting "one sachet of gelatine" when there's no indication of how much a sachet holds. My gelatine comes loose in a tub and I've never even seen it in a sachet. So this recipe, whilst sounding great online, is useless.  -  18 Dec 2017