vol au vent

Delicious Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups are very easy to make and great for parties as canapes, appetizers, and snacks. Perfect to make ahead too!

Shrimp or Salmon Vol Au Vents, Mini Puff Pastry Cups

egg, beaten

Tablespoons Mayonnaise

lemon juice

Inches Cucumber, finely chopped

Salt and Pepper to taste

Paprika

7.5 oz

fresh watercress, chopped

Mayonnaise

Tabasco,

Preheat oven to 425 F or 220 C.

Allow the puff pastry to defrost at room...

Allow the puff pastry to defrost at room temperature then roll out.

Take a round cutter, approx 3 1/2 inch...

Take a round cutter, approx 3 1/2 inch diameter and cut through the pastry. Continue doing this until all the pastry is used up.

**You may have to reroll the pastry to...

**You may have to reroll the pastry to get the most from it!

Take a round cutter, about 1 1/2 inch...

Take a round cutter, about 1 1/2 inch diameter, and very gently indent the inside of each disc. Make sure you don't cut right through the pastry.

Place on a baking sheet and brush the...

Place on a baking sheet and brush the tops with some beaten egg.

Bake for about 10 - 12 minutes or...

Bake for about 10 - 12 minutes or until the discs have puffed up and are golden brown.

Place on a cooling rack.

When the pastries have cooled, take a sharp...

When the pastries have cooled, take a sharp knife and cut around the inner circle and remove. Put the small circles to one side. We will use these as tops for your vol au vents.

These pastries will keep in an airtight container...

These pastries will keep in an airtight container for a day before they start to go soft, so you can make ahead if you wish, or even freeze them. they are delicate so make sure you protect them well if you are going to freeze them.

Add the shrimp and salmon to two separate...

Add the shrimp and salmon to two separate mixing bowls.

Add the chopped cucumber to the shrimp, and...

Add the chopped cucumber to the shrimp, and add the chopped watercress to the salmon.

10. Add the mayonnaise and lemon juice to...

10. Add the mayonnaise and lemon juice to both, and then the paprika or tabasco to the shrimp or salmon if using. Season to taste with salt and pepper.

11. Using a teaspoon, scoop some of the...

11. Using a teaspoon, scoop some of the filling and carefully place it into each pastry shell. Pop the small circle you previously cut out on top of the filling and place on a serving platter. Continue until all your pastry shells are filled.

12. Refrigerate until ready to serve.

Fill pastry cases with prawns and a classic Coronation sauce, for a quick-as-a-flash canapé.

Coronation prawn vol-au-vents

puff pastry

free-range egg, beaten, plus 1 free-range egg yolk

butter

grams/1¾oz plain flour

200 milliliters/7fl oz hot fish stock

tbsp curry paste,

salt and black pepper

75 milliliters/2¾fl oz double cream

king prawns, cooked, peeled

tbsp flaked almonds

spring onions, chopped

I leggerissimi vol au vent (volo al vento) sono dei cestini fatti da più strati sovrapposti di pasta sfoglia, spennellati con uovo e cotti in forno. Si servono come antipasto o finger food, farciti nei modi più vari. La ricetta base che vi proponiamo spiega, passo dopo passo, come realizzare questi fragranti canestrini pronti per mille ripieni diversi, dal salato al dolce.

Vol au vent

dischi di pasta sfoglia

uovo per spennellare

Per preparare i vol au vent iniziate con lo srotolare il primo disco di pasta sfoglia e, utilizzando un tagliapasta circolare da 6 cm di diametro, ricavate tanti dischetti cercando il più possibile di evitare avanzi di pasta. Procedete in questo modo anche con il secondo rotolo di sfoglia. Tenete da parte 10 dischetti e disponeteli su una teglia foderata di carta forno. Sui dischetti restanti praticate un foro centrale utilizzando un tagliapasta più piccolo (circa 3-4 cm di diametro) in modo da ricavare tante corone.

Bucherellate con i rebbi di una forchetta i 10 dischi pieni e spennellateli con l'uovo sbattuto. Su ciascuno di essi posizionate 3 corone avendo cura di pennellare sempre con l'uovo sbattuto anche nei bordi. Questa operazione non solo serve a fissare le corone tra loro, ma ha la funzione di consentire la caratteristica colorazione dorata dei vol au vent.

Cuoceteli nel forno già caldo a 200° per 10-15 minuti o comunque fino a quando i vol au vent appariranno gonfi e dorati.

Combine a basic white sauce and shop-bought puff pastry with a few tasty ingredients to create this party classic.

Top 4 vol au vent recipes from across the web

The most viewed vol au vent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Shrimp or Salmon Vol Au Vents, Mini...

Coronation prawn vol-au-vents

Vol au vent

Top 4 vol au vent recipes from across the web

The most viewed vol au vent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp or Salmon Vol Au Vents, Mini...

Coronation prawn vol-au-vents

Vol au vent

The most viewed vol au vent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine