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Creamy Prawn Vol Au Vent

HT  PFC  25mins

Makes 12 Bouchées  Hot Shellfish Seafood Spices Party Food Canapés Puff Pastry Eggless


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
60ml/2fl.oz.White Wine
60ml/2fl.oz. Cream
1 teasp Paprika
Salt and pepper


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.


More Vol au Vent  Recipes  |  More Party Food Recipes



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