The puff pastry defrost. The work surface lightly flour, put the dough and roll in one direction. Round cutting cut out circles of dough (I got 16 pieces). That would make the bumpers, eight circles make a recess in the middle with a felling of smaller diameter, in my case, the stack

Line a rimmed baking sheet with baking paper and a little flour. The egg in a bowl, whisk whisk. Mugs lay on a baking sheet, brush the surface with egg. On mugs lay out the resulting dough and also brush with egg. Preheat the oven to 200 degrees. Place baking sheet, bake for 15 minutes. Remove the vol-AU-vents from the oven, let them cool completely.

Shrimp boil in boiling salted water 2 minutes, drain, cool, peel.

Fillet of squid boil in boiling salted water 3-5 minutes, drain, cool, cut into slices.

Onions clean, shred half rings and sauté in hot olive oil until Golden brown.

Add the onions, shrimp and squid, add salt, pepper, squeeze lemon juice, pour in the balsamic vinegar and cook for 5 minutes on low heat, stirring occasionally. Then add the cream, simmer another 2 minutes. Remove the filling from heat and allow to cool completely

Vol-AU-vents fill the resulting filling, decorate the top with sprigs of parsley. Serve on a platter.