Vols au Vent recipe
information
Preparation time 20-25 minutes,
Cooking time 25 minutes,
Oven temperature 220°C, 425°F, gas 7 200°C, 400°F, gas 6,
Calories 340 per vol-au-vent
ingredients
2 (368 g (13 oz) packets frozen puff pastry, defrosted
beaten egg to glaze
beaten egg to glaze
For the fillings
3/4 quantity white sauce (see below)
50 g (2 oz) Cheddar cheese, grated
50 g (2 oz) cooked ham, diced
100 g (4 oz) peeled cooked prawns
1 tablespoon lemon juice
50 g (2 oz) sliced cooked mushrooms
100 g (4 oz) cooked chicken, diced
1 tablespoon dry sherry
salt and pepper
50 g (2 oz) Cheddar cheese, grated
50 g (2 oz) cooked ham, diced
100 g (4 oz) peeled cooked prawns
1 tablespoon lemon juice
50 g (2 oz) sliced cooked mushrooms
100 g (4 oz) cooked chicken, diced
1 tablespoon dry sherry
salt and pepper
method
1. Roll out the pastry to 5 mm (1/4 in) thickness and stamp out 24 circles using a 7.5 cm (3 in) plain cutter.
Transfer 12 circles to a greased baking tray, prick with a fork and brush with beaten egg. Using a 5 cm (2 in) cutter, cutout the centres of the remaining circles.
2. Lift the rings carefully on to the bases, press down firmly. Glaze the cases and bake in a hot oven for 15 minutes, then reduce to moderately hot for a further 10 minutes.
3. Divide the sauce into three; add the Cheddar and ham to one third, the prawns and lemon juice to another, and the mushrooms, chicken, sherry and seasoning to the final third. Fill the vol-au-vent cases. Reheat in a hot oven before serving, garnishing as illustrated if you like.
To use pastry cutters successfully for clean shapes, have a small patch of flour near and dip the cutter in it each time it is used.
For the white sauce
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
600 ml (1 pint) milk
salt and pepper
For the white sauce, melt the butter or margarine over a low heat. Add the flour, cook for 2 minutes, stirring constantly, then gradually add the milk and stir until the sauce boils and thickens. Reduce the heat and simmer gently for 2 minutes. Add the seasoning.
Transfer 12 circles to a greased baking tray, prick with a fork and brush with beaten egg. Using a 5 cm (2 in) cutter, cutout the centres of the remaining circles.
2. Lift the rings carefully on to the bases, press down firmly. Glaze the cases and bake in a hot oven for 15 minutes, then reduce to moderately hot for a further 10 minutes.
3. Divide the sauce into three; add the Cheddar and ham to one third, the prawns and lemon juice to another, and the mushrooms, chicken, sherry and seasoning to the final third. Fill the vol-au-vent cases. Reheat in a hot oven before serving, garnishing as illustrated if you like.
To use pastry cutters successfully for clean shapes, have a small patch of flour near and dip the cutter in it each time it is used.
For the white sauce
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
600 ml (1 pint) milk
salt and pepper
For the white sauce, melt the butter or margarine over a low heat. Add the flour, cook for 2 minutes, stirring constantly, then gradually add the milk and stir until the sauce boils and thickens. Reduce the heat and simmer gently for 2 minutes. Add the seasoning.
serving amount
makes 12
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
