top of page

Vol-au-Vent




Bechamel Sauce

Yields 1 cup (the ingredients should be doubled for 6 pastry shells)

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

1¼ cups whole milk, heated

Kosher salt and freshly ground black pepper

Filling:

1 cup of finely chopped carrots 

1/2 a bag of frozen small peas

1/2 cup of sautéed button mushrooms in butter

Option - 1 cup of cooked diced chicken can be added

Pastry:

One package of puff pastry shells

Bake according to the directions on the box


Method

1. Par-cook the finely diced carrots, frozen peas, and sautéed mushrooms.  Set aside.                                  

2. Warm the milk on low heat until little bubbles form at the edges; remove from heat.                   

3. Melt 2 Tbsp—unsalted butter in a saucepan over medium heat. Stir in 2 Tbsp. all-purpose flour and cook, stirring constantly, until the paste cooks and bubbles a bit (do not let it brown), about 2 minutes. Slowly add 1¼ cups whole milk, heated, whisking to incorporate. Bring it to a boil, stirring constantly, as the sauce thickens. Season with salt and pepper and add nutmeg. Reduce to low heat, and add your par-cooked diced carrots, peas, and sautéed mushrooms. If necessary add milk to keep the sauce from thickening.


4. Fill the pastry and enjoy!

27 views0 comments

Recent Posts

See All

Comments


bottom of page