Large Vol Au Vents With Salmon Food

VOL AU VENT APPETIZERS

Steps:

• Pre heat oven to 350F (180C).
• Unroll the puff pastry dough, using a 2 1/2 -3 inch (6 cm) diameter circle cookie cutter, cut out circles. Remove half the circles and place on a parchment paper lined cookie sheet. The remaining disks, make a hole in the middle using a smaller cutter 1 1/2 inches (3 cm in diameter).
• Prick the circles with the fork tines and brush them with the beaten egg. On each of the circles place 1-2 cut out rings, (make sure to brush the rings and edges with beaten egg. This will help keep the the vol au vent together and also gives them a golden colour).
• Bake for approximately 15-20 minutes or until they appear swollen and golden. Let cool completely before filling.
• Cook shrimp in boiling water for about 2-3 minutes, drain well. Add to a medium bowl and toss with lemon juice, then add the mayonnaise, celery and salt and pepper to taste. Fill cooled vol au vent.
• In a small bowl add sliced salmon toss with olive oil, salt and pepper to taste and chopped arugula. Fill vol au vent and sprinkle with parmesan flakes.

TUNA VOL-AU-VENTS

Steps:

• Heat butter in a saucepan and add onion and saute for a few minutes until soft.
• Add tuna and cook for a further 3 minutes.
• Mix flour into tuna mixture and cook stirring at all times for a another minute.
• Add milk, salt and pepper to taste, curry powder and corn and stir until thick.
• Simmer on low for about 5 minutes.
• Place vol-au-vents on a baking tray and pour tuna mixture in each one.
• Sprinkle with cheese and place in a moderate oven until cheese is melted.

SALMON CAVIAR AND TZATZIKI VOL-AU-VENTS

Steps:

• Wash and dry the potatoes. If the potatoes are fresh, leave the skin on for nutrition. For a more presentable look, you may peel off the skin.
• Poke a knife into both ends of the potato making a deep 'x' each, (taking note that they will be sliced and used like biscuits).
• Wrap each potato in a paper towel, put them on a plate and put it into the microwave.
• If using a 1200 Watt microwave:
• - set the timer to 2:00mins if you're using very small potatoes;
• - set it to 3:30mins for medium-sized potatoes;
• - set it to 5:00mins for large potatoes;.
• - set it 6:00 minutes for huge potatoes!
• Take them out from the microwave and leave them to cool for about 2 minutes We want to achieve firm, not mushy potatoes.
• In the meantime, start the oven at 350 degree fahrenheit.
• Once cooled down, slice those potatoes to the thickness of 0.5cm or 1/4 inch. Discard the ends. Choose 16 of the larger pieces.
• Lay them out on the grill being careful not to overlay. Bake for 10mins and turn off the heat. Leave it to cool inside the oven for 15mins.
• Spread the bottom of each slice with tzatziki, then place 1 teaspoon of salmon roe atop the tzatziki.
• Add a few drops of lemon to the salmon roe, and give each potato biscuit a twist of the pepper mill.

MUSHROOM VOL AU VENT

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.

PARTY VOL-AU-VENTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.