Seafood Vol Au Vent Recipe
Indulge in our exquisite Seafood Vol au Vent, featuring a flaky, golden pastry shell filled with a sumptuous medley of succulent shrimp, tender scallops, and fresh herbs, all enveloped in a rich, creamy sauce. This elegant dish is garnished with a sprinkle of parsley, offering a delightful combination of flavors and textures that will transport your taste buds to the coast with every bite.
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Ingredients
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Pastry
Filling
Method
Pastry Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare Puff Pastry
Roll out the puff pastry sheets on a lightly floured surface and cut out circles. Cut smaller circles out of the center of half of them to create rings for the vol au vent shape.
- 3
Assemble Vol au Vent
Place the full circles on a baking sheet lined with parchment paper. Brush with beaten egg and place the rings on top, sealing the edges. Brush the rings with more egg wash.
- 4
Bake
Bake in the preheated oven for about 15-20 minutes, or until golden and puffed. Remove and let cool slightly.
Filling Preparation
- 5
- 6
- 7
Deglaze and Simmer
Pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer for about 2 minutes.
- 8
Make the Cream Sauce
Stir in the heavy cream and lemon juice. Season with salt and black pepper to taste. Cook for another 2-3 minutes until the sauce thickens slightly.
- 9
Finish the Filling
Remove from heat and stir in the chopped parsley.
Assembly
- 10
Fill the Vol au Vent
Carefully spoon the seafood filling into the baked puff pastry cases.
- 11
Serve
Garnish with extra parsley if desired and serve immediately while warm.
