Quick Seafood Vol-Au-Vent

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 6 servings



In saucepan, melt butter over medium heat; cook onion, stirring often, for 3 minutes. Add flour; cook for 1 minute, stirring constantly.

Gradually whisk in milk; bring to boil, whisking constantly. Reduce heat; simmer, whisking often, until thickened slightly, 5 to 7 minutes. Season with salt and pepper.

Preheat oven to 325°F. Stir shrimp, scallops and peas into sauce; cook over low heat, stirring occasionally, until shrimp and scallops are cooked through, 3 to 5 minutes. Stir in dill and lemon juice.

Meanwhile, bake pastry shells on baking sheet until golden brown, about 5 minutes. Fill pastry shells with seafood mixture. Garnish with dill and pepper.

Test Kitchen Tip: Cut out small rounds from puff pastry sheets to cap the vol-au-vents, if desired.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 7 g
  • Sodium 650 mg
  • Sugars 1 g
  • Protein 21 g
  • Calories 410
  • Total fat 22 g
  • Cholesterol 120 mg
  • Saturated fat 13 g
  • Total carbohydrate 32 g
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Lunch & Dinner

Quick Seafood Vol-Au-Vent