Shrimp Vol-au-Vent

Step 1

For the béchamel sauce, heat butter in a saucepan and sauté diced onion until translucent.

Step 2

Sprinkle in flour and stir well.

Step 3

Whisk in cold milk, stirring constantly, so that no lumps appear.

Step 4

Season to taste with salt and pepper and set aside.

Step 5

Peel cooked shrimp and chop finely.

Step 6

Fold chopped shrimp into béchamel sauce.

Step 7

Fill puff pastry shells with mixture.

Step 8

To serve, garnish with shrimp and chopped chives.