Name: Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Cuisine: European
Ingredients: 10.5 oz or 300 g Frozen Ready Rolled Puff Pastry. * The package size varies in different countries, so get whatever your store sells!; 1 egg, beaten; 1/2 cup or 100 g Frozen Shrimp, defrosted; 2 Tablespoons Mayonnaise; A squeeze of lemon juice; 2 Inches Cucumber, finely chopped; Salt and Pepper to taste; Pinch of Paprika; 7.5 oz or 213 g can Salmon; A handful of fresh watercress, chopped; 2 tablespoons Mayonnaise; A squeeze of lemon juice; Salt and Pepper to taste; A Splash Tabasco, optional

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups, (vol au vents) these little pastry cases are filled with shrimp or salmon, easy to make, and great for tea parties as canapes, appetizers, and snacks.

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups. These are very easy to make and great for teaparties as canapes, appetizers, and snacks. Perfect to make ahead too!

Oh boy! Have we got an easy and delicious recipe for you today!

These Vol Au Vents or mini puff pastry cups are so cute and pretty! They make perfect party bites and great canapes. I made these ones you see here with shrimp and salmon fillings for an Afternoon tea party to celebrate the Royal Wedding of Prince Harry.

These vol au vents or mini puff pastry cups as they are sometimes known were really easy to prepare.

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I made the vol au vents the day before and popped them in an airtight box. I then made up the shrimp and salmon fillings and refrigerated them in bowls covered with plastic wrap the day before.

So on the day of my tea party, I simply filled easy pastry case with the different fillings and put them on a serving plate.

Perfect for an English Afternoon Tea.

I also made some English Scones, Strawberry Vanilla Slices, a walnut cake and a variety of sandwiches. Needless to say, everything disappeared very fast!

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!

These Vol Au Vents will make a perfect appetizer or canape at a party, for example, a wedding, or baby shower.

Thinking of what to make for a New Year's Eve party? Make these! They're small bites, so I would gauge about 3 per person if you're serving them with some other items too.

Feel free to change the fillings or add some more of your own.

Table of Contents 📋 hide

1) Other Filling Suggestions

8) Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups

9) Easy Snacks For Parties

Other Filling Suggestions

Some other filling ideas for you would be avocado and shrimp or crabmeat, chicken and mushroom, cream cheese and ham, perhaps, if your budget allows, smoked salmon and caviar even!

Just remember you will need mayo or cream cheese to bind the filling so the ingredients stick nicely together and don't fall out of the pastry shell.

I wanted to mainly show you how to make the cases because when you buy them ready-made from the store, they really don't taste quite as good, but these homemade ones are flaky and light.

They're also much cheaper to make yourself because you can buy a ready-rolled puff pastry sheet, either frozen or fresh and simply do it yourself.

You can also make your own pastry from scratch if you have the time, use our Quick and Easy Flaky Pastry recipe and you can't go wrong.

So let's get straight to the recipe and see how we make these delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups. Please enjoy!

Prep Time

20 minutes (includes fillings)

Cook Time

10 - 12 minutes

Serves

Ingredients

10.5 oz or 300 g Frozen Ready Rolled Puff Pastry. * The package size varies in different countries, so get whatever your store sells!
1 egg, beaten

The Fillings

For the Shrimp

½ cup or 100 g Frozen Shrimp, defrosted
2 Tablespoons Mayonnaise
A squeeze of lemon juice
2 Inches Cucumber, finely chopped
Salt and Pepper to taste
Pinch of Paprika

For the Salmon

7.5oz or 213 g can Salmon
A handful of fresh watercress, chopped
2 tablespoons Mayonnaise
A squeeze of lemon juice
Salt and Pepper to taste
1 Splash Tobasco (optional)

Instructions

Preheat oven to 425 F or 220 C.
1. Allow the puff pastry to defrost at room temperature then roll out.

2. Take a round cutter, approx 3 ½ inch diameter and cut through the pastry. Continue doing this until all the pastry is used up.
**You may have to reroll the pastry to get the most from it!

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups showing how to make the vol au vent pastry shapes

3. Take a round cutter, about 1 ½ inch diameter, and very gently indent the inside of each disc. Make sure you don't cut right through the pastry.

4. Place on a baking sheet and brush the tops with some beaten egg.

5. Bake for about 10 - 12 minutes or until the discs have puffed up and are golden brown.
6. Place on a cooling rack.

7. When the pastries have cooled, take a sharp knife and cut around the inner circle and remove.

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups showing pastry lids prepared

Put the small circles to one side. We will use these as tops for your vol au vents.
These pastries will keep in an airtight container for a day before they start to go soft, so you can make ahead if you wish, or even freeze them. They are delicate so make sure you protect them well if you are going to freeze them.

Make the fillings

Tip: You can prepare these the night before and keep chilled if you wish.

8. If using frozen shrimp, place on some kitchen paper whilst they defrost to remove excess moisture.

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups showing shrimp prepared

9. Chop the Cucumber into small pieces as seen below

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups showing cucumber prepared

10. Add the mayonnaise, squeeze of lemon and salt and pepper to taste. Add the paprika if using. Stir with a spoon until combined. Cover with plastic wrap and refrigerate if not using immediately.

11. In another bowl, add the salmon

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups showing salmon prepared

12. Roughly chop the watercress

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups showing watercress chopped

13. Add the mayonnaise and lemon juice, and then Tabasco if using. Season to taste with salt and pepper. Combine well with a spoon.

14. Using a teaspoon, scoop some of the filling and carefully place it into each pastry shell. Pop the small circle you previously cut out on top of the filling and place on a serving platter. Continue until all your pastry shells are filled.

12. Refrigerate until ready to serve.

Don't forget to bookmark our delicious flaky pie pastry recipe so you can use it always!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

If you're looking for more shrimp appetizers, try this Potted Shrimp recipe. It's great for spreading on slices of crusty bread

Recipe Card

Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups

Yield: 24

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!

Ingredients

10.5 oz or 300 g Frozen Ready Rolled Puff Pastry. * The package size varies in different countries, so get whatever your store sells!
1 egg, beaten

For the Shrimp:

½ cup or 100 g Frozen Shrimp, defrosted
2 Tablespoons Mayonnaise
A squeeze of lemon juice
2 Inches Cucumber, finely chopped
Salt and Pepper to taste
Pinch of Paprika

For the Salmon:

7.5 oz or 213 g can Salmon
A handful of fresh watercress, chopped
2 tablespoons Mayonnaise
A squeeze of lemon juice
Salt and Pepper to taste
A Splash Tabasco, optional

Instructions

Preheat oven to 425 F or 220 C.
Allow the puff pastry to defrost at room temperature then roll out.
Take a round cutter, approx 3 ½ inch diameter and cut through the pastry. Continue doing this until all the pastry is used up.
**You may have to reroll the pastry to get the most from it!
Take a round cutter, about 1 ½ inch diameter, and very gently indent the inside of each disc. Make sure you don't cut right through the pastry.
Place on a baking sheet and brush the tops with some beaten egg.
Bake for about 10 - 12 minutes or until the discs have puffed up and are golden brown.
Place on a cooling rack.
When the pastries have cooled, take a sharp knife and cut around the inner circle and remove. Put the small circles to one side. We will use these as tops for your vol au vents.
These pastries will keep in an airtight container for a day before they start to go soft, so you can make ahead if you wish, or even freeze them. they are delicate so make sure you protect them well if you are going to freeze them.

Make the fillings. - you can prepare these the night before and keep chilled if you wish.

Add the shrimp and salmon to two separate mixing bowls.
Add the chopped cucumber to the shrimp, and add the chopped watercress to the salmon.
10. Add the mayonnaise and lemon juice to both, and then the paprika or tabasco to the shrimp or salmon if using. Season to taste with salt and pepper.
11. Using a teaspoon, scoop some of the filling and carefully place it into each pastry shell. Pop the small circle you previously cut out on top of the filling and place on a serving platter. Continue until all your pastry shells are filled.
12. Refrigerate until ready to serve.