Creamy Shrimp Vol-Au-Vents
Easy to make, and great for appetizers, snacks or even a weeknight meal!
[adrotate group="2"] [adrotate group="4"]- 2 Tbsp Butter
- 2 ½ Cups Shrimps
- 1 Small Onion (finely chopped)
- 2 Garlic (crushed)
- Small Red Pepper (finely chopped)
- Small Green Pepper (finely chopped)
- Small Tin Sweetcorn
- Small Jalapeno (finely chopped)
- 250g/8.8oz Cream Cheese
- 2 Tbsp Fresh Cilantro (chopped)
- Fresh Chives (chopped for garnish)
- Salt & pepper
- 4 Puff Pastry Rectangular Sheets
- 1 Egg (Beaten)
Heat 2 tablespoons butter in a pan and fry the onions and garlic until slightly softened. Add the chopped peppers and sweetcorn, continue cooking for about 5 minutes.
Add the shrimps and jalapenos, season with salt/pepper and stir through for about 1 minute.
Add the philadelphia cheese continuously stirring until melted then stir in the fresh chopped cilantro.
Remove from heat and fill the vol-au-vents.
Place them on a baking tray with baking paper and warm in oven for approximately 10 to 15 minutes.
Garnish with fresh chopped chives.
For each vol-au-vent you will need 3 cut out circles.
Cut 9 (8cm circles) from each pastry sheet.
With a fork prick a lot of holes on 3 of the circles (these are for the base). Brush another 3 with beaten egg.
Place the ones you didn't brush with egg over the ones that are not pricked and cut out a slightly smaller circle inside it.
Leave it as it is and place it on top of the pricked circle. Brush the top with beaten egg.
Leave them on the same baking paper and place them on a baking tray.
Bake in oven 200C/400F for about 20 minutes or until golden on top.
When ready cut out the small inner circle on top and leave to cool completely before adding the filling.
Enjoy!