BelgianAppetizer

Recipe Story

origins & traditions

Vol-au-vent, meaning "windblown" in French, are beloved throughout Belgium as sophisticated appetizers for special gatherings. These flaky puff pastry cases are traditionally filled with creamy seafood preparations, with this version featuring succulent shrimp bathed in a luscious tomato-cream sauce seasoned with herbs and white wine. The contrast between the crispy, buttery pastry and the velvety filling creates a textural masterpiece. Originally created in Paris but adopted enthusiastically by Belgian cuisine, vol-au-vent became a staple of Belgian celebrations and formal meals. This recipe balances the sweetness of fresh tomatoes with the brininess of shrimp, all brought together with cream and aromatic vegetables. The result is an impressive yet approachable dish that exemplifies Belgian hospitality and culinary refinement, suitable for cocktail parties, dinner party starters, or any occasion requiring an elegant touch.

Instructions

step by step

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Preheat oven to 400°F (200°C). If using frozen puff pastry, thaw according to package directions.
Roll out puff pastry on a lightly floured surface to 1/4-inch thickness. Using a 3-inch round cutter, cut 6 circles. With a 2-inch cutter, score an inner circle on each, cutting halfway through.
Place pastry rounds on a baking sheet lined with parchment. Brush tops with beaten egg, avoiding the edges. Bake for 15-18 minutes until golden and puffed. Remove centers to create shells. Set aside.
While pastry bakes, prepare the filling. Dice onions and mince garlic. Chop tomatoes into small pieces.
Heat butter and olive oil in a large skillet over medium heat. Add onions and cook for 3-4 minutes until softened. Add garlic and cook 1 minute more.
Add tomatoes, thyme, and bay leaves. Season with salt and black pepper. Cook for 5 minutes, stirring occasionally, until tomatoes break down.
Add tomato paste and stir to combine. Cook for 2 minutes to deepen the flavor.
Pat shrimp dry with paper towels. Season with salt and pepper. Add to the skillet and cook for 2-3 minutes until pink and opaque.
Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens slightly. Remove bay leaves.
Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired.
Stir in fresh parsley just before serving.
Warm the vol-au-vent shells in the oven for 2-3 minutes if needed. Place on serving plates and generously fill with the shrimp and tomato mixture. Serve immediately.

Tomato and Shrimp Vol-au-Vent

3.9 (36)

Delicate puff pastry shells filled with a creamy shrimp and tomato sauce, creating an elegant appetizer that showcases classic Flemish flavors with tender seafood in a rich, savory filling perfect for entertaining.

medium

45 min

6 servings

Ingredients

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Pastry

6 pieces Bread, puff pastry rounds
1 pieces Eggs, beaten for egg wash

Main Filling

450 grams Shrimp, peeled and deveined
3 pieces Tomatoes, diced
3/4 cups Heavy Cream
2 tablespoons Tomato Paste

Aromatics

1 pieces Onions, finely diced
3 cloves Garlic, minced

Cooking Fat

2 tablespoons Butter
1 tablespoons Olive Oil

Seasonings

1 teaspoons Thyme, fresh or dried
2 pieces Bay Leaves
1 teaspoons Salt, to taste
1/2 teaspoons Black Pepper, to taste

Garnish

3 tablespoons Parsley, chopped

Finishing

1/2 pieces Lemon, juice only (optional)

Chef Tips

expert advice

•For the best results, use fresh, large shrimp and peel them yourself for superior flavor.

•If using pre-cooked shrimp, add them at the very end just to warm through.

•The pastry shells can be baked up to 4 hours ahead and stored at room temperature in an airtight container.

•Reheat briefly before filling.

•For a richer sauce, add a splash of white wine or brandy when cooking the tomatoes.

•Add a pinch of cayenne pepper for subtle heat.

•If the sauce becomes too thick, thin with a little seafood stock or additional cream.

•Garnish with additional fresh herbs or a light dusting of paprika for presentation.

•These are best served immediately after filling to maintain the crispness of the pastry, though the components can be prepared separately and assembled just before serving.

Variations & Substitutions

make it your own

•You can substitute lobster, scallops, or a mix of seafood for the shrimp.

•For a lighter version, substitute half-and-half for heavy cream.

Storage & Reheating

keeping it fresh

Storage

Store unfilled pastry shells in an airtight container at room temperature for up to 2 days. The shrimp filling can be refrigerated in a covered container for up to 2 days. Do not store filled vol-au-vent as the pastry will become soggy. Keep components separate until ready to serve.

Reheating

To reheat pastry shells, place in a 350°F oven for 3-5 minutes until crisp. Reheat the filling gently in a saucepan over low heat, stirring frequently and adding a splash of cream if needed to restore consistency. Do not overheat the shrimp or they will become rubbery. Fill shells immediately after reheating both components.