Seafood Vol Au Vent
|Puff pastry||8 Ounce (225 Gram)|
|Butter||1 Ounce (25 Gram)|
|Flour||1 Ounce (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Dry white wine||30 Milliliter (2 Tablespoon)|
|Button mushrooms||2 Ounce (50 Gram)|
|Lemon juice||5 Milliliter (1 Teaspoon)|
|Cooked seafood||8 Ounce (225 Gram, Lobster, Prawns, Mussels And Flaked Cod)|
Preheat the oven to Gas Mark 8.
Roll out the puff pastry into a large oblong and divide into two identical pieces.
Place one of the oblongs onto a baking sheet.
Brush the edges of the pastry with water, being careful not to allow water to come into contact with the sides as this will prevent even rising. Fold the second oblong lightly in half lengthwise and cut out the centre, leaving a 2cm (1 inch) border.
Unfold and place the middle on another baking sheet and the border on top of the first oblong.
Press down firmly.
Using a sharp knife, score the border in a criss cross fashion. Brush with eggwash.
Place the vol au vent and lid into a hot oven on the third shelf for thirty minutes, until well risen and golden brown.
Melt the butter in a pan, add the flour to make a roux, and cook for three minutes.
Remove the pan from the heat and gradually add the milk.
Return to the heat and bring to the boil, stirring all the time.
Season to taste and stir in the dry white wine.
Wash and peel the mushrooms and cook together with the butter and lemon juice for two to three minutes.
Add all the remaining ingredients and stir into the sauce. Reheat and pour into the vol au vent case.
Serve hot with a crisp salad.