Best Vol Au Vent Of Louisiana Seafood Recipes

CREAMY CHICKEN VOL-AU-VENT

Creamy Chicken Vol-au-Vent image

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (17.30 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
6 bacon strips
2 medium leeks (white portion only), sliced
1 medium sweet yellow pepper, diced
1 cup shredded rotisserie chicken
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley plus additional ground pepper

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.

SEAFOOD VOL-AU-VENT

Seafood Vol-Au-Vent image

Make and share this Seafood Vol-Au-Vent recipe from Food.com.

Provided by Fluffy

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 onion, finely chopped
1 carrot, chopped
1 stalk celery, chopped
2 -4 tablespoons curry powder (depending on your taste)
4 -6 tablespoons flour (for thickening)
3 cups chicken stock (heated)
1/2 cup heavy cream (18 %)
2 teaspoons parsley
1 lb shrimp (cooked)
1 lb scallops (cooked)
1 lb any other desired seafood (can be left out if desired)
6 -8 vol-au-vent cases, cooked
salt and pepper

Steps:

Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.

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