Vols au Vent
This dish is a perfect and easy-to-prepare entree for any occasion.
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