Vol-au-Vents with Shrimp Stuffing

Preheat the oven to 200 ° C.

Roll out the puff pastry on the kitchen counter. In a bowl, beat the yolk with water and brush the puff pastry.

With a cutter (or a small cup), make 24 circles in total puff pastry.

Now within 12 of those circles, make 1 smaller circle and remove them, with circles in the shape of a "hoop".

Then remove the 12 “large circles” for an oven tray and turn it over. Brush with the beaten egg yolk in 1 c. water soup and then gently cross the central area with the fork teeth.

Then remove the 12 “rings” and place them on top of the “big circles” and bake in the oven for about 15 min at 200ºC (you can take advantage of the “small circles” left over, brush with the egg and take them to the oven as well to toast).

Melt the butter in a frying pan, add the chopped garlic and onion and cook over low heat until the chopped onion softens.

Add the shrimp kernels (preferably large) previously seasoned with salt and pepper. Cook over medium-high heat for about 5 min. Reserve.

Heat ¼ liter of water in a pan, add the MAGGI soup and continue stirring constantly until it thickens.

Add the bechamel sauce, mix well and finally add the shrimp and chopped chives, wrap.

Fill the vol-au-vents with the previous mixture. Bring to a preheated oven at 180ºC for about 5 min.

As a topping, sprinkle with cheese (optional). It is ready to serve.