Cheese And Oyster Vol Au Vents Recipes

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VOL AU VENT FILLING RECIPE



Vol Au Vent Filling Recipe image

This quick and easy vol au vent filling recipe is a vegetarian corn & cheese filling which is made with mashed potatoes. One of the easiest vegetarian party snack recipes

Provided by Alisha R

Categories     Snack

Number Of Ingredients 10

25 Vol Au Vents (Pastry puff shells)
3 potatoes, boiled & grated
1/4 cup corn, boiled
2 tbsp melted butter
1 tsp crushed pepper
Salt as per taste
1/8 cup spring onion, chopped
1/4 cup cheese spread
1/2 tsp chili flakes, or as per taste
1 tsp dried oregano

Steps:

  • In a bowl, combine the grated potatoes, butter, crushed pepper, salt, corn & chopped spring onion. Add the cheese spread and mix well
  • Add the chili flakes as per taste and dried oregano as well. Mix well
  • Fill the mixture in a nozzle bag. Pipe the mixture into the Vol-au-vents (pastry puffs) and garnish with corn and spring onion. Enjoy !!

Nutrition Facts : ServingSize 50 g, Calories 97 kcal, Carbohydrate 10.82 g, Sugar 0.52 g, Fiber 1 g, Fat 2.398 g, TransFat 0.071 g, Protein 1.97 g, Cholesterol 24 mg, SaturatedFat 2.398 g, UnsaturatedFat 1.718 g

VOL-AU-VENT



Vol-au-vent image

Featured in a classic French cookbook Larousse Gastronomique, this recipe for vol-au-vent was quoted from Carême's own original book, L'Art de la Cuisine Française au XIXe siècle. It is divided into three steps: preparing the puff pastry (which can be done a day in advance), preparing the classic sauce financière, and filling the vol-au-vent.

Provided by TasteAtlas

Categories     Snack

Yield 6 servings

Number Of Ingredients 14

PUFF PASTRY
500g (1.1 lbs) flour
300 ml (1 ¼ cup) water
1 ½ tsp salt
500g (1.1 lbs) butter
1 egg
SAUCE FINANCIÈRE
lean ham
pinch of mignonette
thyme
bay leaf
mushroom and truffle trimmings
2 tbsp consommé
2 ½ glasses dry Madeira

Steps:

  • First, prepare the puff pastry. Sieve the flour and put it on a board making a well in the middle. Into the center of this circle put salt and water - the exact amount of water may vary depending on the type of flour. Mix and knead until the dough is smooth and elastic. Form into a ball and let it stand for 25 minutes.
  • Roll out the dough evenly into a sheet measuring 20 x 20 cm (8" x 8"). Put the kneaded butter in the middle and fold the ends of the dough over the butter to enclose it completely. Leave it to stand for 10 minutes in a cool place.
  • The next step is called tourage - giving turns to the dough. Flour the board lightly and roll the dough with a rolling pin to obtain a rectangle 60 cm (24") long, 20 cm (8") wide, and 1.5 cm (5/8") thick. Refold the strip in three and roll the folded dough in the opposite direction.
  • Give 4 more turns to the dough, leaving it to stand for 10 minutes between each turn. After having been given the 6 prescribed turns, the puff pastry is ready to use.
  • Roll the pastry to a thickness of 5 mm (1/5"). Cut the first piece in a circle 15 cm (6") in diameter and place it on a baking sheet which has been brushed with water. Cut the second piece into a circle and remove a round from the middle so it resembles a ring with the interior diameter of 11 cm () and the exterior diameter of 16 cm (). Brush the first piece with water and place the second piece on top. Press lightly to fix and leave for 10 minutes
  • Brush the top with a beaten egg. Cut a circle on the central part which will be used as a lid after baking. Bake in a hot oven (180°C/350°F) for 20 to 25 minutes. Detach the lid afterward and leave to cool.
  • Next, prepare the sauce financière. Put the shredded ham, mignonette, thyme, bay leaf, mushroom and truffle trimmings and 2 glasses of Madeira in a saucepan. Boil down over low heat and add the consommé. Boil down in half, strain, put back on the heat and mix in ½ glass Madeira. Finally, boil down in a bain-marie.
  • Assemble the vol-au-vent by filling them with tepid sauce financière and covering them with a lid. Serve immediately.

OYSTER VOL-AU-VENTS



Oyster Vol-Au-Vents image

These tasty appetisers are made from bottled oysters in a béchamel sauce which are the filling for vol-au-vent pastry cases. Such appetisers were extremely popular in Australia, long before the many patés, cheeses and dips which are now so popular had even appeared on our culinary horizons. A tad old-fashioned perhaps, but still delicious. When I checked on Zaar there were very few similar recipes, so perhaps it was just here that they were so popular. This is another recipe I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often. What I love about the recipes in this book is that from whatever decade past they belong, they have been updated to suit C21st tastes. The 20 minutes cooling time is not included in the preparation and cooking times below. The proportions in the recipe are for 24 (38x12mm) vol-au-vent cases.

Provided by bluemoon downunder

Categories     Australian

Time 30m

Yield 24 Oyster Vol-au-vents

Number Of Ingredients 13

1 cup milk
1 small bay leaf
2 slices onions, thin slices
5 black peppercorns
1 small celery rib, sliced
30 g butter
1 1/2 tablespoons plain flour
sea salt, to taste
fresh ground white pepper, to taste
1 pinch nutmeg
24 small bottled oysters, drained
24 small vol-au-vent cases
1 tablespoon chives, to garnish

Steps:

  • Pat the oysters dry with paper towels and set aside.
  • Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
  • Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
  • Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
  • Preheat the oven to 200ºC.
  • Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce.
  • Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
  • Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.

Nutrition Facts : Calories 85.8, Fat 4.4, SaturatedFat 1.6, Cholesterol 29.1, Sodium 78.2, Carbohydrate 5.7, Fiber 0.1, Sugar 0.1, Protein 5.5

CHEESE AND OYSTER VOL-AU-VENTS



Cheese and Oyster Vol-Au-Vents image

Recipe makes 12 Vol-Au-Vents. The Vol-Au-Vents can be prepared a little ahead of time and cooked just before serving.

Provided by Peter J

Categories     Cheese

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

12 vol-au-vent cases
6 teaspoons cream cheese
6 medium oysters, shucked
3 tablespoons cheddar cheese, finely diced
1 teaspoon dried parsley
1/4 teaspoon black pepper
2 teaspoons breadcrumbs

Steps:

  • Place half a teaspoon of cream cheese into each vol-au-vent shell.
  • Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
  • Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
  • Place a teaspoon of mixture on top of each oyster.
  • Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
  • Allow 5-10 minutes cooling time before serving.

Nutrition Facts : Calories 296.1, Fat 19.9, SaturatedFat 5.5, Cholesterol 16.9, Sodium 164.1, Carbohydrate 22.8, Fiber 0.7, Sugar 0.4, Protein 6.5

ESCARGOTS VOL-AU-VENT



Escargots Vol-au-Vent image

Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps.

Provided by SALLYCOOKS

Categories     Appetizers and Snacks     Pastries

Time 25m

Yield 4

Number Of Ingredients 10

12 helix snails, without shells
½ cup butter, softened
2 cloves garlic, finely chopped
1 green onion, finely chopped
1 tablespoon finely minced fresh parsley
1 teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg
2 tablespoons dry white wine
12 puff pastry shells
12 mushroom caps

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Drain escargots; rinse in cold water and drain again.
  • In a mixing bowl, combine the butter, garlic, green onion, parsley, pepper, nutmeg and wine. Mix thoroughly. Place 1 teaspoon of butter mixture into each pastry shell. Top each with 1 escargot, cover with another teaspoon of butter mixture and place mushroom cap on top.
  • Arrange pastry shells on a 10x15 inch baking sheet. Bake in a preheated oven for 8 to 10 minutes or until golden brown.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 53.5 g, Cholesterol 80.5 mg, Fat 62.4 g, Fiber 3.1 g, Protein 21.3 g, SaturatedFat 25.1 g, Sodium 910.7 mg, Sugar 8.3 g

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