Party Vol Au Vents Food

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.

VOL-AU-VENT

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
• In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
• Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.

VOL AU VENT FILLING RECIPE

Steps:

• In a bowl, combine the grated potatoes, butter, crushed pepper, salt, corn & chopped spring onion. Add the cheese spread and mix well
• Add the chili flakes as per taste and dried oregano as well. Mix well
• Fill the mixture in a nozzle bag. Pipe the mixture into the Vol-au-vents (pastry puffs) and garnish with corn and spring onion. Enjoy !!

VOL AU VENTS

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.

HOMEMADE VOL-AU-VENTS

Steps:

• Allow the puff pastry to defrost.
• Preheat oven to 190°C / 375°F
• Unroll the puff pastry. If using a block rather than a sheet, roll it into a rectangle, roughly 24cm x 36cm
• Cut the puff pastry into equal squares.
• Take half of the pastry squares and cut a smaller square from the centre of each one. Leave the cutout piece in place.
• Beat the egg lightly with the milk or water to form an eggwash and brush the edges of the uncut squares with the eggwash.
• Place each of the squares with the cutout on top of the eggwashed squares
• Place each vol-au-vent on a baking tray lined with baking parchment and eggwash the top of each one.
• Place the baking tray in the oven and bake for approximately 15 to 20 minutes until well risen and golden
• Remove from the oven and switch off the oven.
• Allow to cool then carefully cut out the centre square from each vol-au-vent. Set aside for using as a topping when you fill the vol-au-vents
• Fill with your favourite fillings and serve.

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.