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The Secret to Making Yummy Vol au vents

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Vol au vents

We hope you got benefit from reading it, now let’s go back to vol au vents recipe. You can have vol au vents using 9 ingredients and 7 steps. Here is how you achieve it.

Below are the ingridients that are required to serve a remarkably good Vol au vents:

  1. Provide of Ready made puff pastry (not ready rolled!).
  2. Use of Round pastry cutters:.
  3. Take 1 of medium.
  4. Get 1 of small.
  5. Use of Fillings examples:.
  6. You need of Egg mayo/salad.
  7. Provide of Prawn cocktail.
  8. Take of Tuna mayo.
  9. Use of Chicken salad.

Done with the ingridients? Here are the sequences on producing Vol au vents:

  1. Roll out pastry to approx ½ centimeters thick..
  2. Cut medium sized circles out of the pastry..
  3. Using the small cutter, press gently to make an indentation in the centre of cut out pastry circle, without cutting all the way through..
  4. Bake in preheated oven for 15-20mins at 180-200°c.. until well risen and browned..
  5. Leave to cool. Then gently press the centres down to crack and flatten them into a pastry cup..
  6. 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..
  7. 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!.

These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are. Vol-au-vents can be stuffed with various fillings, such as mushrooms, prawns, fruit, or cheese. Place la grille au centre du four. I vol au vent sono facilmente acquistabili già pronti al supermercato, e questa è senza dubbio la Trascorso il tempo necessario mettiamo la mousse in una sac-à-poche e iniziamo a farcire i vol au. Het lekkerste recept voor "Vol au vent" vind je bij njam!

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