This dish is from the Alps regions. Yabbies are a much-loved delicacy in France, especially in the Alps region with its many streams and lakes. You could also use prawns in this very special recipe.






Skill level

Average: 2.8 (14 votes)


  • 1 carrot
  • 1 piece celery, 20 cm (7 inch) long
  • 2 medium mushrooms
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • ½ tbsp red wine vinegar
  • salt
  • freshly ground pepper
  • 12 shelled and cleaned yabbies
  • 4 rounds of rolled puff pastry, about 12 cm (about 4 inches) diameter and 3 mm thick
  • 1 egg yolk mixed with 1 tsp water
  • 10 g fresh truffle, cut into fine sticks

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the carrot, celery and mushrooms into julienne sticks about 5 cm (2 inches) long and 2 mm thick.

Heat the butter in a frypan and cook the chopped shallot for 2 minutes. Add the vinegar and bring to the boil. Add the vegetables and stir-fry until soft but still a bit crunchy. Season the vegetables with salt and pepper, then gently stir in the yabbies.

Lay the puff pastry disks on the bench and brush the edges with a little diluted egg yolk.

Preheat the oven to 200°C (400°F/Gas 6).

Garnish the centre of the pastry with 2 yabbies and 1 tablespoon of vegetables. Top with a little truffle then fold the pastry disks over and pinch the edges closed. Brush the top with diluted egg yolk and make a light criss-cross pattern with a fork on top.

Bake the turnovers in the oven for about 20 minutes until the pastry is well cooked.

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.


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