An elegant and easy-to-make shrimp vol au vent filled with mock shrimp, fried onion, and mushrooms, topped with a creamy non-dairy béchamel sauce. Perfect for holidays!
1: Using puff pastry, make full triangles, then top with another triangle with the middle removed.
2: Bake on parchment paper at 350°F for 25 minutes.
3: Fry onion at medium heat in a pan.
4: Add mushroom and sauté until jam-like, then remove from pan.
5: Cut shrimp into small pieces and add to the pan to absorb onion flavor.
6: Add salt and remove from pan when brown bits form.
7: In a small saucepan, combine margarine and flour, and place over medium heat.
8: Constantly mix using a wooden spoon to create a roux.
9: Switch to a whisk and add a little milk while whisking consistently.
10: Whisk in more milk until a thick creamy sauce forms, then add nutmeg.
