Seafood Vol-au-Vents

Prep: 10 minutes
Cook: 25 minutes
Yield: 6 shells


There is something so elegant about puff pastry. The puff pastry shells we use in this recipe are a little less intimidating than working with pastry sheets.  The result is a beautiful presentation for a cocktail party appetizer or a first course.


  • 6 puff pastry shells
  • 4 ounces Big T Coastal Provisions Shrimp Dip
  • 4 ounces Big T Coastal Provisions Spicy Crab Dip
  • 1 tablespoon sherry vinegar
  • 6 stalks asparagus, sliced thinly


  1. Heat the oven to 400 degrees.
  2. Place the pastry shells on a lined baking sheet. Cook until they are puffed and lightly browned.
  3. Remove the tops of the shells and set to the side.
  4. Combine the shrimp dip, crab dip, vinegar and asparagus in a bowl.
  5. Divide the seafood mixture among the pastry shells.
  6. Place in the oven and cook until the filling is warmed through.
  7. Remove and serve warm as a starter.