Vol-au-vent selection recipe

Click to rate
(821 ratings)
Sending your rating
makes: 24
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 15 min
  • We earn a commission for products purchased through some links in this article.
  • 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. Traditionally a French recipe, it 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

    • 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

    Method

    • 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.

    • 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.

    • 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.

    • For the ham & pineapple vol au vents: In a small bowl, combine all the ingredients together and spoon into 6cases. 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.

    Click to rate
    (821 ratings)
    Sending your rating

    Related Recipes