Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, vol au vents. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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. Creamy Chicken Vol-au-Vent Recipe photo by Taste of Home.
Vol au vents is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vol au vents is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vol au vents using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vol au vents:
- Get Ready made puff pastry (not ready rolled!)
- Take Round pastry cutters:
- Make ready 1 medium
- Get 1 small
- Get Fillings examples:
- Take Egg mayo/salad
- Get Prawn cocktail
- Make ready Tuna mayo
- Take Chicken salad
For best results, use a vol-au-vent cutter, although round cookie cutters can also be used. The vol-au-vent, which means windblown, is a French dish which can be served both as an appetizer (with savory fillings) or as a dessert if the fillings are sweet. The very first step in the preparation of the vol-au-vent is making the puff pastry or the flaky pastry. Flour is combined with salt and water to make elastic, silky dough, which is then covered in butter, rolled and turned for at.
Steps to make Vol au vents:
- Roll out pastry to approx ½ centimeters thick.
- Cut medium sized circles out of the pastry.
- Using the small cutter, press gently to make an indentation in the centre of cut out pastry circle, without cutting all the way through.
- Bake in preheated oven for 15-20mins at 180-200°c.. until well risen and browned.
- Leave to cool. Then gently press the centres down to crack and flatten them into a pastry cup.
- Try to fill close to the time you intend to eat them. And ensure fillings are not too wet. For example, ensure prawns have been drained of any excess water before mixing with seafood sauce.
- Here, I used fresh king prawns which had 15 minutes or so to drain in a sieve before I mixed seafood sauce into them. I filled each Vol au vent with 3 prawns each. The remainder we used tuna sweetcorn mayo as a filling with a slice of cucumber. Both were delicious!
The vol-au-vents can be made with larger cutters for. Vol au Vents which translated means "fly with the wind", because of the light pastry used, or Bouchee a la Reine, the "little queen". I have read a few things, the first being that the Vol au Vent was originally made as a large pastry to cut in portions and share, the Bouchée à la Reine is the smaller version, a bite size, perfect for. Vol-au-vent recipes A light, round bite-sized shell of puff pastry, sometimes with a pastry lid, with a delicate filling, served as a hot or cold starter or hors d'oeuvre. For this Vol au Vent Cases recipe, start rolling out the puff pastry.
So that’s going to wrap it up for this exceptional food vol au vents recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
