Vol-au-vent: a small, round hollow case of puff pastry filled with a wide variety of ingredients. And at Serrats we love this diversity, but if among those ingredients there are any of our seafood products, this “pastry” gains many points. A clear example is this recipe by Cristina.
- Hard-boiled egg – 2
- White Tuna in brine
- Cream cheese
- For the pink sauce
- Tomato ketchup
- Boil the eggs, peel them and dice them.
- Fill the base of the vol-au-vents with cream cheese.
- Make the pink sauce by mixing four parts of mayonnaise for one of ketchup.
- Mix the white tuna in brine and the diced boiled egg with the pink sauce.
- Fill the vol-au-vents.
A delicious snack, thanks Cristina!