Vol-au-vent selection recipe

CLICK TO RATE
(1097 ratings)

A vol-au-vent selection makes perfect party food, with a variety of fillings that lets you cater to different tastes and dietary requirements.

Close up of chicken vol-au-vents from a vol-au-vent selection
(Image credit: Getty / margouillatphotos)
Makes24
SkillEasy
Preparation Time25 mins (may need an extra 5 mins)
Cooking Time15 mins
Cost RangeCheap

Our selection of vol-au-vent recipes are the ideal combination -  they’re easy to put together and look incredibly impressive. 

Vol-au-vents get their name from the light-as-air fluffy pastry which encases the fillings, as the word means “windblown” in French. The traditional French recipe has been adapted over the years to suit other European tastes. For our selection, we’ve gone for a wide variety, including mushrooms, chicken, prawn, ham and pineapple. These vol-au-vent fillings can be served in their pastry either hot or cold. To serve them hot, leave the garnish off until serving. Instead, heat them through in a hot oven at 200°C/Gas Mark 6 for five minutes or until hot enough.

Ingredients

  • 24 ready made ready-made vol-au-vent cases

For the mushroom vol-au-vent filling:

  • 50g (2oz) mushrooms finely chopped
  • 15g (½oz) butter
  • 25g (1oz) cheese spread (e.g Primula)
  • 1 x 15ml (1 tbsp) Greek natural yogurt

For the chicken vol-au-vent filling:

  • 50g (2oz) roasted chicken breast or tikka flavoured chicken breast
  • 25g (1oz) cheese spread with chives
  • 1 x 15ml (1 tbsp) Greek natural yogurt

For the prawn vol-au-vent filling:

  • 50g (2oz) small prawns, reserve 6 for garnish
  • 25g (1oz) cheese spread with shrimp
  • 1 x 15ml (1 tsp) Greek natural yogurt
  • 1 x 5ml (1 tsp) tomato puree
  • 1 x 5ml (1 tsp) lemon juice

For the ham & pineapple vol-au-vent filling:

  • 2 slices of thin ham cut intosmall pieces
  • 25g (1 oz) pineapple pieces in own juice, diced
  • 25g (1oz)cheese spread with ham
  • 1 x 15ml (1 tablespoon) Greek natural yogurt

WEIGHT CONVERTER

to

Method

  1. For the mushroom vol au vents: Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yogurt and fried mushrooms, and spoon into 6 of the cases. Garnish with a sprig of parsley.
  2. For the chicken vol au vents: Cut the chicken breast into small pieces. In a small bowl, combine together the cheese spread, yogurt and chicken, spoon into 6 of the cases. Garnish with cut chives.
  3. For the prawn vol au vents: In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a prawn and sprigs of dill.
  4. For the ham & pineapple vol au vents: In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a slice of ham and a piece of pineapple.

Tips for making vol-au-vents:

To stop vol-au-vents going soggy, avoid filling the pastry too far in advance as it will absorb any moisture. Keep the pastry and filling separate until just before you’re ready to serve them.

How many vol-au-vents should I serve per person?

If you are serving canapés at a formal stand up drinks party, expect people to eat 4-6 over the course of an hour or two. If you are serving before a sit down dinner, the drinks will probably not last more than an hour, and 4 should be sufficient, as people will not want to ruin their appetite. Vol-au-vents are relatively filling canapés as they have a lot of pastry plus a cream

Can I serve these vol-au-vents warm?

You can serve the chicken and the mushroom vol-au-vents warm - simply pop them in a warm oven for 4-5 minutes before serving. We recommend the prawn and ham and pineapple are served at room temperature. 

You might also like...