Ingredients:
- Sauce
- 45g Butter
- 2 tbsp Flour
- 1 cup Milk
- ¼ cup dry White Wine
- ½ x 300mL carton Cream
- Salt & Pepper
- 6 pkt of 2.5cm Vol-au-vent cases (12 cases in each pocket)
- Filling
- 300g Shrimps
- Small tin Asparagus
- Pinch of Curry Powder
Method:
- Heat butter in pan, add flour and stir until well combined. Cook for 1 minute.
- Remove from heat, gradually stir in milk, and mix until smooth.
- Return to heat, stir until sauce boils and thickens.
- Add cream and wine, and cook for a further one minute.
- Season with salt and pepper.
- Divide sauce into 3 portions.
- Fill Vol-au-vent cases with teaspoonfuls of prepared filling.
- Bake uncovered in moderate oven for about 10 minutes.