Vol au Vent Appetizers
An easy and delicious Appetizer, Vol au Vent a creamy Shrimp or a tasty Smoked Salmon filling. Easy and perfect for Holiday get togethers.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 puff pastry roll (thawed)
- 1 large egg (beaten)
- ¾ cup small shrimp
- 1 teaspoon lemon juice
- 3-4 tablespoons mayonnaise
- 3 tablespoons finely chopped celery
- 1-2 dashes salt and pepper or to taste
- ¼ cup smoked salmon (cut into strips)
- 1-2 tablespoon olive oil
- 1-2 pinches salt or to taste
- ½ cup arugula chopped
- 2 tablespoons parmesan ribbons
Instructions
- 1
Pre heat oven to 375F (190C).
- 2
Unroll the puff pastry dough, using a 2½ -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 1½ inches (3 cm in diameter).
- 3
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).
- 4
Bake for approximately 15-20 minutes or until they appear swollen and golden. Let cool completely before filling.
- 5
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.
- 6
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.