Creamed Shrimp Filling For Vol Au Vent Or Bouchées Recipes
VOL AU VENT APPETIZERS
Steps:
- Pre heat oven to 350F (180C).
- Unroll the puff pastry dough, using a 2 1/2 -3 inch (6 cm) diameter circle cookie cutter, cut out circles. Remove half the circles and place on a parchment paper lined cookie sheet. The remaining disks, make a hole in the middle using a smaller cutter 1 1/2 inches (3 cm in diameter).
- Prick the circles with the fork tines and brush them with the beaten egg. On each of the circles place 1-2 cut out rings, (make sure to brush the rings and edges with beaten egg. This will help keep the the vol au vent together and also gives them a golden colour).
- Bake for approximately 15-20 minutes or until they appear swollen and golden. Let cool completely before filling.
- Cook shrimp in boiling water for about 2-3 minutes, drain well. Add to a medium bowl and toss with lemon juice, then add the mayonnaise, celery and salt and pepper to taste. Fill cooled vol au vent.
- In a small bowl add sliced salmon toss with olive oil, salt and pepper to taste and chopped arugula. Fill vol au vent and sprinkle with parmesan flakes.
Nutrition Facts : Calories 200 kcal, Carbohydrate 11 g, Protein 5 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 213 mg, ServingSize 1 serving
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- Shrimp Vol-au-Vent. I should probably start with this: there’s no need to make puff pastry from scratch for any of these recipes. Store-bought, frozen puff pastry will do just fine, and in most larger stores, you can even buy vols-au-vent pre-made.
- Mushroom and Sausage Vols-au-Vent. These might not look as appealing as the recipe above, but get a load of the ingredient list! Ground sausage, onions, diced cremini and portobello mushrooms, cream cheese, parmesan, and lots of herbs and spices.
- Brie and Cranberry Vol-au-Vent. If you love a sweet and savory profile as much as I do, these bite-sized vols-au-vent will make your taste buds go wild.
- Chicken and Mushroom Vol-au-Vent. If you’re in the mood for something earthy and creamy, you can’t beat chicken and mushrooms. This vol-au-vent is made extra special by a rich buttery roux, adding a level of luxury you won’t want to share.
- Turkey Vol au Vent Shells. Let’s take a moment to appreciate how stunning this vol-au-vent is. It’s incredible how a simple scattering of pomegranate arils can make a dish look breath-taking, don’t you think?
- Strawberry Vol-Au-Vent Dessert. My goodness, this strawberry vol-au-vent is a thing of beauty! Think strawberry and whipped cream parfait, but instead of a glass, it’s layered inside a hollowed-out, cronut-like puff pastry cup.
- Homemade Mushroom Vols Au Vent. Garlic mushrooms will always be a hit, but you might want to watch your fingers when adding a cream sauce to the mix because I don’t think these will last long!
- Shrimp Etouffee Vol au Vents. Here’s another seemingly complicated dish, but again, don’t let its name intimidate you. Let’s break this down, shall we?
- Prawn and Avocado Vol-au-Vents. If your goal is to impress classy party guests, this vol-au-vent recipe is the ticket. First of all, look how pretty! These puff pastry apps definitely got that elegant look down.
- Bouchée à la Reine (Vol-au-Vent) Classic vols-au-vent (or more formally known as bouchee a la Reine) use a filling of pureed poultry. While that sounds good, let’s go ahead and use bacon instead.
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