Vols-au-Vent

To use pastry cutters successfully for clean shapes , have a small patch of flour near and dip the cutter in it each time it is used.

This can be a lovely alternative from Homemade pizza.

Ingredients

  • 2 (368g/13 oz) packets frozen puff pastry, defrosted
  • beaten egg to glaze
  • Filling:
  • 3/4 quantity white sauce
  • 50 g Cheddar cheese, grated
  • 50 g cooked ham, diced
  • 100 g peeled cooked prawns
  • 1 tbsp lemon juice
  • 50 g sliced cooked mushrooms
  • 100 g cooked chicken , diced
  • 1 tbsp dry sherry
  • salt and pepper

Cooking Process

  1. Roll out the pastry to 5 mm/ 1/4 inch thickness and stamp out 24 circles using 7.5 cm/3 inch plain cutter.
  2. Transfer 12 circles to a greased baking tray, prick with a fork and brush with beaten egg.
  3. Using a 5 cm/2 inch cutter, cut out the centres of the remaining circles.
  4. Lift the rings carefully on to the bases , press down firmly .
  5. Glaze the cases and bake in a hot oven for a further 10 minutes.
  6. Divide the sauce into three; add the Cheddar cheese and ham to 1/3, the prawns and lemon juice to another, and the mushrooms, chicken, sherry and seasoning to the final 1/3.
  7. Fill the vol-au-vent cases.
  8. Reheat in a hot oven before serving , garnishing as illustrated if you like.

Vols-au-Vent

Bon Apetite!

 

Vols-au-Vent