Shrimp Vol-au-vents

NZ House & Garden - - HOMES -

Vol-au-vent trans­lates to English as “waft of air”, as these tasty lit­tle canapés are light and eaten in a sec­ond. Us­ing cookie cut­ters and pas­try sheets, you can make your own vol-au-vent cases in min­utes.

3 sheets ready-rolled flaky pas­try 1 egg, lightly whisked

FILL­ING

250g cream cheese, at room tem­per­a­ture 2 ta­ble­spoons cream

2 tea­spoons le­mon juice

2 tea­spoons finely grated le­mon zest ¼ tea­spoon hot smoked pa­prika 1 tea­spoon sweet chilli sauce

2 ta­ble­spoons chopped co­rian­der leaves 150g cooked shrimps, chopped

Ex­tra co­rian­der, le­mon zest and cooked

chopped shrimp for gar­nish

Line a bak­ing tray with bak­ing pa­per. Cut 32 x 4cm rounds from the pas­try. Us­ing a 3cm round cut­ter, cut part­way through the cen­tre of each round (don’t press down too hard), leav­ing a 1cm bor­der in the base. Prick the in­ner cir­cle with a small fork, place rounds on a lined tray and re­frig­er­ate for an hour.

Heat oven to 200°C. Brush the chilled pas­try rounds with the egg wash and bake un­til lightly golden and puffed, about 8 min­utes. Re­move from the oven and take out the cen­tre cir­cle and dis­card.

Re­turn the cases to the oven and bake for a fur­ther 3-5 min­utes un­til golden. Cool on a wire rack.

Make the fill­ing by beat­ing to­gether the cream cheese, cream, le­mon juice and zest, hot smoked pa­prika and chilli sauce. Fold through the co­rian­der and shrimp meat, sea­son­ing to taste.

Di­vide fill­ing among the cold pas­try cases and scat­ter with ex­tra co­rian­der, shrimp and le­mon zest. Makes 32

Av­o­cado spread: Place av­o­cado, edamame, spring onion, may­on­naise, lime juice and fish sauce in a food pro­ces­sor and pulse to a chunky tex­ture. Fold in dill, add ex­tra lime juice to taste if de­sired, and sea­son with flaky sea salt and freshly ground black pep­per. Re­frig­er­ate un­til needed.

Pick­led cu­cum­ber: Peel cu­cum­ber into rib­bons us­ing a veg­etable peeler (dis­card the seedy cen­tre) and place in a non­re­ac­tive bowl. In a small saucepan, heat rice wine vine­gar, sugar, pick­ling spice and salt, stir­ring over medium heat un­til sugar dis­solves. Bring to the boil for 2 min­utes. Take off heat and cool 5 min­utes be­fore pour­ing over the cu­cum­ber. Cover and re­frig­er­ate un­til chilled.

To as­sem­ble, cut crusts off bread and cut slices into 24 small rec­tan­gles. Cover with the spread, ar­range the sal­mon slices on top, add the pick­led cu­cum­ber rib­bons and gar­nish with flow­ers and dill. Makes 24 >

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