Shellfish Vol Au Vent Recipe |
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You will need:- 1 lb. packet frozen puff pastry 1 3 oz. can lobster 1 oz. butter 1 oz. flour 1 chicken stock cube ¼ pint milk 2 tablespoons cream 1 teaspoon paprika
Preparation Time:- 10 minutes
Cooking Time:- 10 minutes
Oven Setting:- 450°F; Gas Mark 8
Roll out the pastry ¼ inch thick. Cut 16 circles with a 3 inch cutter. Half cut through surface of 8 'tops' with a small cutter just to show the shape of an inner circle. Arrange 8 'bases' on a damped baking sheet. Moisten surface lightly, place the 'tops' on these, pressing down very gently, prick the 'tops' (see Quick Tip below). Bake in a preheated very hot oven for 10 minutes or until golden brown. Remove lids and press in centers slightly.
Strain the lobster, reserving the liquor and flake. Make sauce by blending butter and flour in a saucepan over medium heat. Stir in stock cube dissolved in lobster liquor made up to ½ pint with hot milk. Cook, stirring until smooth and thick, add cream and flaked lobster. Do not reboil.
Fill cases, sprinkle with paprika and replace lids at an angle. Serve hot. Serves 4.
Quick Tip
Before putting the vol au vent cases in the oven, prick each 'top' four times at equal intervals with a skewer or knitting needle. This will help to ensure that the sides of the cases rise equally.
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