Seafood Velouté Vol-au-Vents

30 30
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(2) 1 Review
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Puff pastry shells are the perfect crispy base for these easy-to-assemble seafood appetizers. Made with a medley of scallops, shrimp and crab in a creamy sauce and stuffed inside golden pastry shells, these Seafood Velouté Vol-au-Vents are divine!

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What You Need

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Make It

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  • Heat oven to 300°F.
  • Cook soup in medium saucepan on medium heat until heated through, stirring frequently. Stir in milk, seafood and thyme; cook 7 min., stirring occasionally. Stir in cheese and parsley.
  • Place shells on baking sheet; remove tops. Fill shells with seafood mixture; replace tops.
  • Bake 5 min.

Make Ahead

Fill shells with seafood mixture as directed. Wrap tightly; freeze up to 1 month. When ready to serve, heat oven to 300°F. Unwrap shells; place on baking sheet. Bake 25 min. or until heated through.


  • 30

Nutritional Information

Serving Size 30
Calories 100
% Daily Value
Total fat 6g
Saturated fat 1g
Cholesterol 10mg
Sodium 160mg
Carbohydrate 8g
Dietary fibre 0g
Sugars 0g
Protein 3g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • emilycotnoir |

    This is a great weeknight supper, one that makes even a weeknight feel special, and so fast to make! A real keeper for our family!

  • butterfly_smile44 |