Shrimp Vol-au-Vent

Name: Shrimp Vol-au-Vent
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 sheet puff pastry (defrosted if frozen); 250 g shrimp (peeled and deveined); 2 tablespoons butter; 1 small onion (finely chopped); 1 clove garlic (minced); 2 tablespoons all-purpose flour; 1 cup milk; 1/4 cup heavy cream; 1 teaspoon Dijon mustard; to taste salt and pepper; 1 tablespoon parsley (chopped)

55 min 6 servings Medium

All Recipes

Shrimp Vol-au-Vent

A classic French appetizer featuring delicate puff pastry filled with a creamy shrimp mixture.

Prep

30 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Vol-au-vent is a classic French dish that showcases the art of puff pastry. These light and airy pastry cases are perfect for holding a variety of delicious fillings, making them a versatile choice for any meal. In this recipe, we fill our vol-au-vent with a creamy shrimp mixture. The combination of succulent shrimp and a rich, flavourful sauce encased in crisp, golden pastry is irresistible. This dish is ideal as an elegant appetizer or a sophisticated addition to a brunch spread.

Ingredients

Servings

Puff Pastry

Shrimp Filling

Instructions

Prepare the puff pastry

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Use a round cutter to cut out circles, then use a smaller cutter to mark the centre of half of them. Stack the rings on top of the solid circles to form a border.

Pro tip: Chill the pastry circles in the fridge for 10 minutes before baking to help them hold their shape.

Bake the pastry

Place the pastry circles on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.

Pro tip: Keep an eye on them to ensure they don't over-brown.

Sauté the shrimp

In a skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the pan and set aside.

Pro tip: Do not overcook the shrimp as they will become rubbery.

Prepare the sauce

In the same skillet, add the remaining butter and cook the onion until translucent. Stir in the garlic and flour, cooking for 1 minute.

Make the creamy filling

Gradually whisk in the milk and cream, bringing the mixture to a simmer. Add the Dijon mustard, salt, and pepper. Return the shrimp to the sauce and stir in the parsley.

Pro tip: Adjust seasoning to taste.

Assemble and serve

Spoon the shrimp filling into the baked puff pastry shells. Serve immediately.

Pro tip: Garnish with extra parsley for a fresh touch.

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Tips & Tricks

<ul><li>Ensure your puff pastry is well-chilled before handling to maintain its flakiness.</li><li>Use fresh shrimp for the best flavour and texture.</li><li>Serve immediately to enjoy the crispness of the pastry.</li></ul>

Serving Suggestions

Serve your shrimp vol-au-vent hot and fresh from the oven for the best experience. Pair it with a crisp white wine like Sauvignon Blanc or a light salad to complement the rich flavours. If you need to prepare ahead, the filling can be made a day in advance and stored in the refrigerator. Assemble and bake the vol-au-vent right before serving to ensure the pastry stays crisp.