200 g (8 oz) puff pastry
4 oz (100 g) cooked smoked haddock
2/3 cup (150 ml) 1/4 pt milk
1 tbsp chopped parsley
1 tbsp (14 g) 1/2 oz butter
1 tbls (14 g) 1 1/2 oz flour (All purpose)
50 g (4 oz) grated cheese
salt and pepper
4 oz (100 g) cooked smoked haddock
2/3 cup (150 ml) 1/4 pt milk
1 tbsp chopped parsley
1 tbsp (14 g) 1/2 oz butter
1 tbls (14 g) 1 1/2 oz flour (All purpose)
50 g (4 oz) grated cheese
salt and pepper
method
1. Roll out the pastry and cut out six circles about 8 cm (3 in) across.
2. Mark a smaller circle in the centre of each without cutting entirely through the pastry.
3. Bake in a fast hot oven (230°C, 450°F, mark 8) for 12-15 minutes, until they are puffed and golden.
4. Make a white sauce by melting the butter, adding the flour, milk and cheese.
5. Cook for a minute stirring continuously.
6. Add the flaked, cooked smoked haddock, parsley and seasoning.
7. Remove the lids from the vol-au-vents, fill with the fish mixture and replace the lids.
8. Keep warm in a low oven before serving.
2. Mark a smaller circle in the centre of each without cutting entirely through the pastry.
3. Bake in a fast hot oven (230°C, 450°F, mark 8) for 12-15 minutes, until they are puffed and golden.
4. Make a white sauce by melting the butter, adding the flour, milk and cheese.
5. Cook for a minute stirring continuously.
6. Add the flaked, cooked smoked haddock, parsley and seasoning.
7. Remove the lids from the vol-au-vents, fill with the fish mixture and replace the lids.
8. Keep warm in a low oven before serving.
serving amount
makes 6
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.
