Tuna Vol Au Vents Food

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.

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.

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.

RIVKA'S VOL-AU-VENTS

Steps:

• Fry the onion in oil until golden, add the mushrooms and cook until soft.
• Add the mushroom cube dissolved in water.
• Cook a further few minutes, and add the cornflour paste to thicken, if needed.
• (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed.
• Cut half the circles with a smaller circle cutter to make an O shape in the center.
• Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
• Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
• Cool and fill with the warm filling and serve.