Vols au Vent

vols au vent

Vols au Vent

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This dish is a perfect and easy-to-prepare entree for any occasion.
Servings: 12
Calories: 466
Prep Time 25 mins
Cook Time 25 mins

Ingredients
 

  • 26 oz frozen puff pastry defrosted
  • beaten egg to glaze

for the fillings

  • 3/4 quantity white sauce see below
  • 2 oz Cheddar cheese grated
  • 2 oz cooked ham diced
  • 4 oz peeled cooked prawns
  • 1 tablespoon lemon juice
  • 2 oz sliced cooked mushrooms
  • 4 oz cooked chicken diced
  • 1 tablespoon dry sherry
  • salt and pepper

For the white sauce

  • 2 oz butter or margarine
  • 2 oz plain flour
  • 1 pint milk
  • salt and pepper

Instructions

  • 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.
  • 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.
  • 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, 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.

Notes

Oven temperature 220°C, 425°F, gas 7 200°C, 400°F, gas 6
Calories: 466 kcal
Carbohydrates: 34 g
Protein: 13 g
Fat: 31g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 45 mg
Sodium: 694 mg
Potassium: 177 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 234 IU
Vitamin C: 2 mg
Calcium: 95 mg
Iron: 2 mg
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