Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vol au vents. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.
Vol au vents is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Vol au vents is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook vol au vents using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vol au vents:
- Make ready Ready made puff pastry (not ready rolled!)
- Prepare Round pastry cutters:
- Make ready 1 medium
- Prepare 1 small
- Make ready Fillings examples:
- Get Egg mayo/salad
- Take Prawn cocktail
- Get Tuna mayo
- Get Chicken salad
Translations in context of "vol-au-vents" in English-Russian from Reverso Context: Some nicely chilled Blue Nun and some vol-au-vents. Add vol-au-vent to one of your lists below, or create a new one. Vol-au-vent — Vol au vents sind hohe, runde, mit Ragout gefüllte Pasteten aus Blätterteig. Oft wird auch allein die Teighülle so benannt.
Instructions to make Vol au vents:
- Roll out pastry to approx ½ centimeters thick.
- Cut medium sized circles out of the pastry.
- Using the small cutter, press gently to make an indentation in the centre of cut out pastry circle, without cutting all the way through.
- Bake in preheated oven for 15-20mins at 180-200°c.. until well risen and browned.
- Leave to cool. Then gently press the centres down to crack and flatten them into a pastry cup.
- 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.
- 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!
Die Erfindung der Vol au vents wird in der Populärliteratur oft. Vol-Au-Vent With Whitefish Poached In Shiitake Cream SauceCOOKING TO ENTERTAIN. Vol au Vent Recipe with Shrimp and Broccoli Creamy Chicken Vol-au-Vent Recipe -My friends and I have been getting together for "ladies lunches" for years. The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
So that is going to wrap this up with this exceptional food vol au vents recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
