Vol-au-vents with Savoury Fillings

Episode 22 - Vol-au-vents with Savoury Fillings

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:

  1. Heat butter in pan, add flour and stir until well combined. Cook for 1 minute.
  2. Remove from heat, gradually stir in milk, and mix until smooth.
  3. Return to heat, stir until sauce boils and thickens.
  4. Add cream and wine, and cook for a further one minute.
  5. Season with salt and pepper.
  6. Divide sauce into 3 portions.
  7. Fill Vol-au-vent cases with teaspoonfuls of prepared filling.
  8. Bake uncovered in moderate oven for about 10 minutes.