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Vol-au-vents with Savoury Fillings

Ingredients:Vol-au-vents with Savoury Fillings
Sauce
45g Butter
2 tbsp Flour
1 cup Milk
¼ cup dry White Wine
½ x 300mL carton Cream
Salt & Pepper
6 pkt of 2.5cm Vol-au-vent cases (12 cases in each pocket)

Filling
300g Shrimps
Small tin Asparagus
Pinch of Curry Powder

Method:

  1. Heat butter in pan, add flour and stir until well combined. Cook for 1 minute.
  2. Remove from heat, gradually stir in milk, and mix until smooth.
  3. Return to heat, stir until sauce boils and thickens.
  4. Add cream and wine, and cook for a further one minute.
  5. Season with salt and pepper.
  6. Divide sauce into 3 portions.
  7. Fill Vol-au-vent cases with teaspoonfuls of prepared filling.
  8. Bake uncovered in moderate oven for about 10 minutes.