VOL-AU-VENT
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
- In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
- Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.
CREAMY CHICKEN VOL-AU-VENT
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.
MUSHROOM VOL AU VENT
Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.
Provided by K9 Owned
Categories Vegetable
Time 1h
Yield 6 shells, 6 serving(s)
Number Of Ingredients 7
Steps:
- If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
- Roll the pastry out to 1/4 inches thick on a well floured board.
- Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
- Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
- Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
- Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
- Filling.
- melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
- Blend in the flour and cook for 1 minute.
- Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
- Season well with salt and pepper.
- Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
- prep time includes making the shells.
PARTY VOL-AU-VENTS
Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h10m
Yield Makes 30 cases
Number Of Ingredients 4
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.
Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium
More about "vol au vents recipes"
HOW TO MAKE VOL-AU-VENTS - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST VOL AU VENT RECIPES | YUMMLY
From
VOL-AU-VENT SELECTION | SNACK RECIPES | GOODTO
From goodto.com
VOL AU VENT FILLING RECIPE - QUICK & EASY VEGETARIAN …
From bakealish.com
VOL-AU-VENT RECIPES - BBC FOOD
From bbc.co.uk
17 BEST VOL-AU-VENT RECIPES WITH A RETRO SPIN - INSANELY …
From insanelygoodrecipes.com
5/5 (3)Published Feb 15, 2022Category Appetizers, Recipe Roundup
- Shrimp Vol-au-Vent. I should probably start with this: there’s no need to make puff pastry from scratch for any of these recipes. Store-bought, frozen puff pastry will do just fine, and in most larger stores, you can even buy vols-au-vent pre-made.
- Mushroom and Sausage Vols-au-Vent. These might not look as appealing as the recipe above, but get a load of the ingredient list! Ground sausage, onions, diced cremini and portobello mushrooms, cream cheese, parmesan, and lots of herbs and spices.
- Brie and Cranberry Vol-au-Vent. If you love a sweet and savory profile as much as I do, these bite-sized vols-au-vent will make your taste buds go wild.
- Chicken and Mushroom Vol-au-Vent. If you’re in the mood for something earthy and creamy, you can’t beat chicken and mushrooms. This vol-au-vent is made extra special by a rich buttery roux, adding a level of luxury you won’t want to share.
- Turkey Vol au Vent Shells. Let’s take a moment to appreciate how stunning this vol-au-vent is. It’s incredible how a simple scattering of pomegranate arils can make a dish look breath-taking, don’t you think?
- Strawberry Vol-Au-Vent Dessert. My goodness, this strawberry vol-au-vent is a thing of beauty! Think strawberry and whipped cream parfait, but instead of a glass, it’s layered inside a hollowed-out, cronut-like puff pastry cup.
- Homemade Mushroom Vols Au Vent. Garlic mushrooms will always be a hit, but you might want to watch your fingers when adding a cream sauce to the mix because I don’t think these will last long!
- Shrimp Etouffee Vol au Vents. Here’s another seemingly complicated dish, but again, don’t let its name intimidate you. Let’s break this down, shall we?
- Prawn and Avocado Vol-au-Vents. If your goal is to impress classy party guests, this vol-au-vent recipe is the ticket. First of all, look how pretty! These puff pastry apps definitely got that elegant look down.
- Bouchée à la Reine (Vol-au-Vent) Classic vols-au-vent (or more formally known as bouchee a la Reine) use a filling of pureed poultry. While that sounds good, let’s go ahead and use bacon instead.
PARTY VOL-AU-VENTS RECIPE - BBC FOOD
From bbc.co.uk
VOL AU VENT RECIPE - FOOD FANATIC
From foodfanatic.com
VOL AU VENTS FILLING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VOL AU VENT APPETIZERS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5 IDEAS TO SERVE UP YOUR CHICKEN VOL AU VENTS - COOKINDOCS.COM
From cookindocs.com
VOL-AU-VENT RECIPE - COOKIST.COM
From cookist.com
MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
10 BEST SEAFOOD VOL AU VENT RECIPES | YUMMLY
From
VOL-AU-VENT AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
VOL-AU-VENT WITH WINE - 2 RECIPES | BONAPETI.COM
From bonapeti.com
CRISPY ROAST CHICKEN VOL-AU-VENTS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
You'll also love