Party Vol Au Vents Recipes

PARTY VOL-AU-VENTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.

VOL AU VENT FILLING RECIPE

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 !!

HOMEMADE VOL-AU-VENTS

Steps:

• Allow the puff pastry to defrost.
• Preheat oven to 190°C / 375°F
• Unroll the puff pastry. If using a block rather than a sheet, roll it into a rectangle, roughly 24cm x 36cm
• Cut the puff pastry into equal squares.
• Take half of the pastry squares and cut a smaller square from the centre of each one. Leave the cutout piece in place.
• Beat the egg lightly with the milk or water to form an eggwash and brush the edges of the uncut squares with the eggwash.
• Place each of the squares with the cutout on top of the eggwashed squares
• Place each vol-au-vent on a baking tray lined with baking parchment and eggwash the top of each one.
• Place the baking tray in the oven and bake for approximately 15 to 20 minutes until well risen and golden
• Remove from the oven and switch off the oven.
• Allow to cool then carefully cut out the centre square from each vol-au-vent. Set aside for using as a topping when you fill the vol-au-vents
• Fill with your favourite fillings and serve.

PARTY VOL-AU-VENTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.