'2 packages of puff pastry, store-bought'
For the filling:
'1 large onion, finely chopped'
'2 tablespoons of olive oil'
'4 tomatoes, seedless and skinless'
'1 kg of medium-cooked shrimp, roughly chopped (set some aside for garnish)',
'2 tablespoons of chopped parsley'
'3 cups of chicken broth'
'8 tablespoons of all-purpose flour'
'1 jar of pineapple, cut into slices (300g)',
'4 hard-boiled eggs, finely chopped',
'to taste, salt'
'2 packages of puff pastry, store-bought'
For the filling:
'1 large onion, finely chopped'
'2 tablespoons of olive oil'
'4 tomatoes, seedless and skinless'
'1 kg of medium-cooked shrimp, roughly chopped (set some aside for garnish)',
'2 tablespoons of chopped parsley'
'3 cups of chicken broth'
'8 tablespoons of all-purpose flour'
'1 jar of pineapple, cut into slices (300g)',
'4 hard-boiled eggs, finely chopped',
'to taste, salt'
Prepare the puff pastry: Open each package separately, to a thickness of 3 millimeters
Cut out two circles of 25 cm in diameter and place each one on the bottom of a tart mold
With the remaining puff pastry, cut strips of 4 cm wide and place them around each circle of pastry
Place it in a hot oven (240°C), preheated, until golden brown and crispy
While baking, prepare the filling: Sauté the onion in olive oil until it starts to caramelize
Add the tomatoes and shrimp
Cook well
Add the parsley, flour, and mix well
Gradually add the chicken broth, stirring until thickened
Add the pineapple and mix well
Remove from heat and add the hard-boiled eggs
Season with salt if needed
Let it cool
Remove the vol-au-vent from the oven
Let it cool
Fill and garnish with whole shrimp (optional)
Serves 8.
