Creamy Prawn Vol Au Vent
HT PFC
25mins
Makes 12 Bouchées Hot Shellfish Seafood Spices Party
Food Canapés Puff Pastry Eggless
Ingredients
12 x 5cm/2” Cooked Vol au Vent Cases
For the filling
36 Cooked Peeled Prawns, halved widthways
50g/2oz Butter
2 tbsp Plain Flour
120ml/4fl.oz.Milk
60ml/2fl.oz.White Wine
60ml/2fl.oz. Cream
1 teasp Paprika
Salt and pepper
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4. Melt butter in a medium
sized saucepan, add the flour and cook over a medium heat for 1-2 minutes,
stirring.
2. Gradually add the milk stirring constantly, then add the wine and cook over a
medium heat until thickened, stirring constantly.
3. Add the cream, paprika, salt and pepper and cook for a further 1-2 minutes
stirring all the time.
4. Remove from the heat and stir in the prawns.
5. Spoon the mixture into the cases, place on a baking tray and bake for 10 -12
minutes. Serve hot.
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