Recipe: Appetizing Vol au vents

Vol au vents. 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.

The pastry and its catchy name vol-au-vent are sometimes credited to Antonin Carême.. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used. These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. You can have Vol au vents using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vol au vents

1. You need of Ready made puff pastry (not ready rolled!).
2. Prepare of Round pastry cutters:.
3. You need of medium.
4. Prepare of small.
5. You need of Fillings examples:.
6. It's of Egg mayo/salad.
7. Prepare of Prawn cocktail.
8. You need of Tuna mayo.
9. You need of 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.

Vol au vents step by step

1. Roll out pastry to approx ½ centimeters thick..
2. Cut medium sized circles out of the pastry..
3. Using the small cutter, press gently to make an indentation in the centre of cut out pastry circle, without cutting all the way through..
4. Bake in preheated oven for 15-20mins at 180-200°c.. until well risen and browned..
5. Leave to cool. Then gently press the centres down to crack and flatten them into a pastry cup..
6. 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..
7. 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!.

A light pastry shell filled with a ragout of meat or fish. Get Vol au Vents Recipe from Food Network. Vol-au-vent translates into English as 'waft of air' as these tasty little canapés are light and eaten in a second. The vol-au-vents can be made with larger cutters for. For the vol-au-vents, cut a very thin layer off the top of each circle and use your knife to carefully hollow out a hole in each one.