Seafood Vol-au-Vent

Preheat the oven to 400°F (200°C)

Arrange the vol-au-vents on a baking sheet, leaving about 5cm between them

Put the vol-au-vents in the preheated oven until the pastry is golden and crispy (about 25 minutes)

Prepare the filling: in a medium saucepan, bring the wine, water, parsley, thyme, bay leaf, and salt to a boil

Add the linguine, stir, and cook for about 4 minutes

Remove with a slotted spoon, drain, and reserve in a bowl

Strain the broth through a fine-mesh sieve and return it to the saucepan

Simmer over medium heat until slightly reduced (about 2 minutes)

Remove from the heat and reserve

In a small skillet, melt 1 tablespoon of butter over high heat

Add the onion and mushroom and cook until they are soft

Remove from the heat

In a small saucepan, melt the remaining butter over medium heat and add the flour

Stir with a wooden spoon, gradually adding the reserved broth, until the mixture thickens slightly (about 3 minutes)

In a bowl, beat the egg and heavy cream with an electric mixer (chicote)

Add to the flour mixture and cook, stirring constantly without letting it boil, until smooth

Add the mushroom and linguine reserved and lemon juice and mix

Add salt if needed

Remove the vol-au-vents from the oven, fill them, dust with Parmesan cheese, and return to the oven until golden

Serve immediately

364 calories per serving

Obs.: If you want to serve in scallop shells, double the recipe and distribute among six shells

Each one has 408 calories.