Shrimp Vol-Au-Vent

1. 1

   For the bechamel sauce, heat butter in a saucepan and saute diced onion until translucent.

2. 2

   Sprinkle in flour and stir well.

3. 3

   Whisk in cold milk, stirring constantly, so that no lumps appear.

4. 4

   Season to taste with salt and pepper and set aside.

5. 5

   Peel cooked shrimp and chop finely.

6. 6

   Fold chopped shrimp into bechamel sauce.

7. 7

   Fill puff pastry shells with mixture.

8. 8

   To serve, garnish with shrimp and chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.