Description
Indulge in a delicious Giant Seafood Vol-au-Vent, featuring a flaky puff pastry shell filled with a creamy blend of shrimp, crab, and scallops. This elegant dish is perfect for impressing guests at any gathering!
Ingredients
Scale
- 1 package (17.3 oz) frozen puff pastry (2 sheets), thawed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat, shredded
- 1 cup cooked scallops, chopped
- 1 cup heavy cream
- 1 cup seafood stock
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out each sheet of puff pastry to about 1/8 inch thick.
- Using a round cutter (about 4 inches in diameter), cut out circles from the pastry (6-8 circles per sheet).
- Take a smaller round cutter (about 2 inches in diameter) and cut out the center of half of the circles to create a ring shape.
- Place the full circles on a baking sheet lined with parchment paper.
- Brush the edges of the full circles with the beaten egg.
- Place the ring-shaped pastry on top of the full circles, pressing gently to seal the edges.
- Brush the tops of the assembled vol-au-vent with the remaining beaten egg.
- Bake in the preheated oven for about 20-25 minutes, or until puffed and golden brown.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
- Add the sliced mushrooms and cook for an additional 5 minutes.
- Stir in the chopped shrimp, crab meat, and scallops, cooking for about 3-4 minutes until heated through.
- Sprinkle the flour over the mixture and stir well to combine.
- Gradually pour in the heavy cream and seafood stock, stirring constantly. Bring to a gentle simmer.
- Add the Dijon mustard, chopped parsley, and dill. Season with salt and pepper to taste. Let simmer for about 5-7 minutes until thickened.
- Once the puff pastry is golden and puffed, remove it from the oven and let cool slightly.
- Carefully cut the tops off the vol-au-vent to create a lid. Set the lids aside.
- Using a spoon, gently fill each vol-au-vent with the seafood mixture.
Notes
- Ensure the seafood is fully cooked before adding it to the filling.
- You can substitute the seafood with your choice of proteins or vegetables for a different flavor profile.
- Serve immediately for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes