Without making the puff pastry quick French vol au vent with a delicious filling in few minutes

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is lower in calories, while canned tuna is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the water + cornstarch mix is cost-effective.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories, while canned mushrooms are often cheaper.

Cut 200g prawns into small pieces.

In a frying pan, melt 20g of butter.

Add 1 tsp garlic and sauté in the butter for 3 minutes over medium-low heat.

Add peeled prawns and a pinch of salt and black pepper, sautéing for 5 minutes.

In a separate frying pan, melt 35g of butter.

Add 35g of flour and cook for 4-5 minutes over medium heat, stirring continuously.

Add 500ml of milk while continuing to stir until the mixture thickens.

Season with a pinch of salt and black pepper and cook for an additional 5 minutes.

Roll out the puff pastry.

Brush half of the dough with egg yolk or a whole egg.

Fold the dough in half and cut out a 6cmX6cm square with a cookie cutter.

Cut out the center with a 4cmX4cm cookie cutter to obtain an extruded square.

Brush the 6cmX6cm square with egg yolk or whole egg and place the extruded square on top, pressing the sides well.

Prick the center with a toothpick and brush everything with egg yolk or whole egg.

Bake in a preheated oven at 200°C/392°F for 15-20 minutes.

Remove the center of the vol-au-vents to make space for the filling.

Stuff with the shrimp filling.

Once out of the oven, add grated cheddar cheese on top and melt the cheese in the oven for 5 minutes.

Add oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens