CREAMY CHICKEN VOL-AU-VENT
My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.
Nutrition Facts : Calories 669 calories, Fat 45g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 670mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 6g fiber), Protein 19g protein.
BRIE AND CRANBERRY VOL AU VENT
Vol au vent might sound fancy, but is a simple and quick appetizer that is perfect for last minute entertaining! Also a great way to use all that leftover cranberry sauce from Thanksgiving.
Provided by Olivia Mesquita
Categories Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- On a lightly floured surface, unfold the puff pastry sheets and gently roll until 1/4-inch thick. If using puff pastry cups, skip to step X.
- Using a 2½" round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper. Then, use a 1½" cutter to cut a hole in the center out of half the circles, creating rings. Place the rings on top of the whole circles. Discard the cut centers.
- Place the raw vols au vent in the freezer for 15 minutes (and no more than 30 minutes).
- When oven is preheated, brush the center of the vols au vent with the egg wash. Do not brush the edges, so the puff pastry can rise evenly.
- Bake until golden brown, about 12-15 minutes.
- Remove the pastries from the oven. If the centers puffed a lot, use a pairing knife to cut them out or push them in with your fingers, to created a hollow space for the cheese.
- Insert the brie cubes inside the hollowed center. Top with the cranberry sauce and crushed pistachios.
- Bake again until the cheese has melted, about 10 minutes.
- Let them cool slightly and serve immediately!
Nutrition Facts : Calories 101 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 95 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
VOL AU VENT APPETIZERS
Steps:
- Pre heat oven to 350F (180C).
- Unroll the puff pastry dough, using a 2 1/2 -3 inch (6 cm) diameter circle cookie cutter, cut out circles. Remove half the circles and place on a parchment paper lined cookie sheet. The remaining disks, make a hole in the middle using a smaller cutter 1 1/2 inches (3 cm in diameter).
- Prick the circles with the fork tines and brush them with the beaten egg. On each of the circles place 1-2 cut out rings, (make sure to brush the rings and edges with beaten egg. This will help keep the the vol au vent together and also gives them a golden colour).
- Bake for approximately 15-20 minutes or until they appear swollen and golden. Let cool completely before filling.
- Cook shrimp in boiling water for about 2-3 minutes, drain well. Add to a medium bowl and toss with lemon juice, then add the mayonnaise, celery and salt and pepper to taste. Fill cooled vol au vent.
- In a small bowl add sliced salmon toss with olive oil, salt and pepper to taste and chopped arugula. Fill vol au vent and sprinkle with parmesan flakes.
Nutrition Facts : Calories 200 kcal, Carbohydrate 11 g, Protein 5 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 213 mg, ServingSize 1 serving
VOL-AU-VENT
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
- In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
- Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.
PARTY VOL-AU-VENTS
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
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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