- 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