CREAMY CHICKEN VOL-AU-VENT
My friends and I have been getting together for "ladies lunches" for years. 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
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.
PARTY VOL-AU-VENTS
Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h10m
Yield Makes 30 cases
Number Of Ingredients 4
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.
Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MUSHROOM VOL AU VENT
Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.
Provided by K9 Owned
Categories Vegetable
Time 1h
Yield 6 shells, 6 serving(s)
Number Of Ingredients 7
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.
VOL-AU-VENT
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
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 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.
OYSTER VOL-AU-VENTS
These tasty appetisers are made from bottled oysters in a béchamel sauce which are the filling for vol-au-vent pastry cases. Such appetisers were extremely popular in Australia, long before the many patés, cheeses and dips which are now so popular had even appeared on our culinary horizons. A tad old-fashioned perhaps, but still delicious. When I checked on Zaar there were very few similar recipes, so perhaps it was just here that they were so popular. This is another recipe I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often. What I love about the recipes in this book is that from whatever decade past they belong, they have been updated to suit C21st tastes. The 20 minutes cooling time is not included in the preparation and cooking times below. The proportions in the recipe are for 24 (38x12mm) vol-au-vent cases.
Provided by bluemoon downunder
Categories Australian
Time 30m
Yield 24 Oyster Vol-au-vents
Number Of Ingredients 13
Steps:
- Pat the oysters dry with paper towels and set aside.
- Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
- Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
- Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
- Preheat the oven to 200ºC.
- Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce.
- Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
- Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.
Nutrition Facts : Calories 85.8, Fat 4.4, SaturatedFat 1.6, Cholesterol 29.1, Sodium 78.2, Carbohydrate 5.7, Fiber 0.1, Sugar 0.1, Protein 5.5
SPICED EGG & CORIANDER MAYONNAISE VOL-AU-VENT FILLING
Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish
Provided by Good Food team
Categories Afternoon tea, Treat
Time 27m
Yield Makes enough to fill 10 vol-au-vent cases
Number Of Ingredients 8
Steps:
- Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.
- Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.
Nutrition Facts : Calories 172 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium
More about "vol au vent fillings food"
EASY FILLING IDEAS FOR PARTY VOL AU VENTS – BANGERS & MASH
From bangers-and-mash.com
Estimated Reading Time 3 mins
10 BEST SEAFOOD VOL AU VENT RECIPES | YUMMLY
From yummly.com
MUSHROOM VOL AU VENT |JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
RETRO VOL-AU-VENT PARTY RECIPE APPETIZERS
From blog.birdsparty.com
VOL AU VENT FILLING RECIPE - BAKEALISH
From bakealish.com
VOL-AU-VENT RECIPES - BBC FOOD
From bbc.co.uk
10 BEST VOL AU VENT RECIPES | YUMMLY
17 BEST VOL-AU-VENT RECIPES WITH A RETRO SPIN - INSANELY …
From insanelygoodrecipes.com
5/5 (1)Category Appetizers, Recipe Roundup
VOL AU VENTS - IDEAS FOR VARIOUS FILLINGS - LIFESTYLE WITH …
From lifestylewithsharon.com
VOLAUVENT FILLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
17 WAYS WITH VOL AU VENTS - THE GUARDIAN
From theguardian.com
CHEESE AND BACON VOL-AU-VENT FILLINGS - FOOD TAOBAO
From foodemporiumweeklycircular.foodtaobao.com
HOW TO MAKE VOL-AU-VENTS AT HOME | CRAFTSY
From craftsy.com
HOW TO MAKE VOL-AU-VENTS FOR YOUR NEXT PARTY - FOODLE CLUB
From foodleclub.com
VOL-AU-VENTS WITH GARLICKY MUSHROOM FILLING - VEGAN RECIPE
From vegkit.com
VOL AU VENT RECIPES - JUS-ROL
From jusrol.co.uk
BRIE AND CRANBERRY VOL AU VENT APPETIZERS - OLIVIA'S CUISINE
From oliviascuisine.com
CHEESE AND BACON VOL-AU-VENT FILLINGS - WATCH BEST FOOD VIDEOS
From festivalfoodsdelivery.foodtaobao.com
VOL-AU-VENT SELECTION | SNACK RECIPES | GOODTOKNOW
From goodto.com
PARTY VOL-AU-VENTS RECIPE | NEW IDEA FOOD
From newideafood.com.au
SWEET VOL AU VENTS RECIPE - FOOD NEWS
From foodnewsnews.com
VOL-AU-VENTS FILLINGS RECIPE – HER ISLAND KITCHEN
From herislandkitchen.com
VOL-AU-VENT | TRADITIONAL SNACK FROM PARIS, FRANCE - TASTEATLAS
From tasteatlas.com
VOL AU VENTS | JOHN AND LISA'S WEEKEND KITCHEN - ITV HUB
From itv.com
BEST VOL AU VENTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VOL AU VENT APPETIZERS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
VEGAN VOL AU VENT FILLINGS RECIPES - TUTDEMY.COM
From tutdemy.com
PEA AND WATERCRESS VOL AU VENTS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHEESE AND BACON VOL-AU-VENT FILLINGS : VIEW EBOOK FOOD VIDEOS
From galaxiskoreanfood.foodtaobao.com
VOL AU VENTS FILLING | WOOLWORTHS
From woolworths.com.au
26 VOL-A-VENT FILLINGS IDEAS | VOL AU VENT, RECIPES, FOOD
From pinterest.co.uk
QUICK SEAFOOD VOL-AU-VENT | CANADIAN LIVING
From canadianliving.com
VOL AU VENT FILLINGS (EASY PLEASE) | MUMSNET
From mumsnet.com
VOL AU VENT FILLINGS RECIPES - FOOD NEWS
From foodnewsnews.com
CHEESE AND BACON VOL-AU-VENT FILLINGS - GET EASY FOOD VIDEOS
From mobilefoodtrucksingapore.blogspot.com
CHEESE AND BACON VOL-AU-VENT FILLINGS - DOWNLOAD BEST FOOD …
From cubfoodmankato.foodtaobao.com
CHEESE AND BACON VOL-AU-VENT FILLINGS / 22+ QUICK RECIPE VIDEOS
From chinesefoodmanchesterct.foodtaobao.com
HOW TO SHAPE AND FILL VOL-AU-VENTS - BBC FOOD
From bbc.co.uk
CHEESE AND BACON VOL-AU-VENT FILLINGS : 16+ BEST FOOD VIDEOS
From fishroewholefoods.foodtaobao.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love