Shrimp "Vol au vent" with Béchamel

I grew up with my mother serving “vol au vent” as an entree on holidays very often. It's honestly so elegant, always good and super easy to put together!

I made them triangle to honor the spirit of Purim coming up so soon.

I filled them with mock shrimp because that's how my mother makes them, and topped with fried onion and mushroom, and a creamy non-dairy béchamel sauce.

Feel free to fill them with any type of fish, sautéed chicken, leftover pull apart chicken, or even pulled beef!

For vol au vent:

Using puff pastry, make full triangles, then top with another triangle with the middle removed. Bake on a parchment paper at 350 for 25 minutes.

For shrimp and fried onion and mushroom:

Fry chopped onion at medium heat in a pan. Add mushroom and saute until jam like. Remove from pan. Cut shrimp in small pieces. Add them to the pan and let them absorb all the onion flavor. Add salt. Remove from pan when brown bits form.

For béchamel:

• 4 tbsp non dairy butter, such as margarine

• 4 tbsp flour

• 500 ml of non dairy milk

• 1/4 tsp nutmeg

1. In a small saucepan combine margarine and flour. Place over medium heat.

2. Constantly mix using a wooden spoon to create a roux - a butter and flour paste.

3. Once fully combined, switch to a whisk and add a little bit of your milk while whisking constantly. Pour a little more milk and whisk. Then, pour all of the milk. Whisk until thick creamy sauce forms. Add nutmeg and mix.

Putting it all together:

Place puff pastry triangle "vol au vent" on a plate. Layer sauteed shrimp and fried onion and mushroom in the middle. Drizzle bechamel on top. Serve right away.

Enjoy,

Guila