{Recipe} Vol-Au-Vents

Yesterday was our wedding anniversary, we opted to stay in and have dinner with the kids instead of having to get a babysitter and going out.

One of the things I made were Vol-au-vents. Yes they are so very late 80's/ early 90's, but I still love them, I remember my Mum making them for us all the time. Anyhow, last night I tried out two different filing types. A Prawn and Crab and a Mushroom.

I had never tried a mushroom filing before, but I think I will be doing it again, and soon!

Mushroom Filling:

5  button mushrooms
1-2 teaspoons of Dijon Mustard
Salt
Pepper
1 tbs olive oil
Bechamel Sauce

Heat oil in pan, add sliced mushrooms. Once mushrooms are cooked stir through Dijon mustard and bechamel sauce, salt a pepper.

Spoon into Vol-au-vent cases.

(The above filling fills about 8-10 medium vol-au-vent cases)


 Prawn and Crab filling:

300-400grams of crab meat
1 tin of cocktail prawns (175g)
salt
pepper
parsley
olive oil
bechamel sauce

Heat oil on a low/med heat. Pour in crab meat and prawns and mix through. Add bechamel sauce, season with salt and pepper and add a small amount of chopped parsley as desired.

Spoon into vol-au-vent cases

(The above filling fills about 8-10 medium vol-au-vent cases)

 
Bechamel Sauce (1 serve):
15grams butter
15 grams flour
1 cup milk

(adjust above qty's as required)

Melt butter and add flour stirring continuously then gradually add milk whilst continuing to stir over a low heat.


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