Lemon & Champagne Shrimp Vol Au Vents

Easy step by step guide on How to Make Lemon & Champagne Shrimp Vol Au VentsShow more

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INGREDIENTS ( makes 12 ) :
180 grams king shrimp
1 puff pastry sheet
150 ml heavy cream
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 tablespoon dill
150 ml champagne
zest of 1 lemon
Juice of 1/2 lemon
1 egg

INSTRUCTIONS :

.roll out a puff pastry sheet and cut circles with pastry cutter
.with smaller cutter, cut smaller circles in half of the large circles
.lightly whisk 1 egg
.once whisked brush egg onto puff pastry & remove excess pastry
.place top layer pastry onto bottom layer pastry
.place pastry onto baking tray with parchment paper
.Bake in preheated oven 180 c / 356 f for until golden brown and fluffy ( approx 10 min )
.in pan add Juice of 1/2 lemon on medium heat
.add 180 grams king shrimp, cook for 3 to 4 minute
.once cooked remove shrimp and cut into small pieces
.in same pan add 150 ml champagne and cook on medium heat until reduced ( about 10 minutes )
.add 150 ml heavy cream and stir well
.add 1/8 teaspoon salt, 1/2 teaspoon ground black pepper
.add 1/2 tablespoon dill, zest of 1 lemon
.cook for 3 to 5 minutes until thick, occasionally stirring
.add shrimp pieces and continue to cook for 2 minutes
.with knife gently cut out circle from pastry and fill with mixture
.place cut circle on top on of Vol Au Vents