Large Vol Au Vents With Salmon Recipes

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PARTY VOL-AU-VENTS



Party vol-au-vents image

Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 2h10m

Yield Makes 30 cases

Number Of Ingredients 4

500g pack puff pastry
plain flour, for dusting
1 egg yolk mixed with 1 tbsp milk, to glaze
fillings of your choice, to serve (see 'goes well with')

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
  • Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.

Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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