Vol-au-vents

method Pre-heat oven to 190°C. Use 9cm cutter to stamp out as many rounds as possible from sheet of puff pastry. Using leftovers, pile pieces, flat on top of each other (don’t scrunch them as you will muddle up the layers of the pastry!) and re-roll them on a lightly floured bench to about ½cm …

method Pre-heat oven to 190°C. Use 9cm cutter to stamp out as many rounds as possible from sheet of puff pastry. Using leftovers, pile pieces, flat on top of each other (don’t scrunch them as you will muddle up the layers of the pastry!) and re-roll them on a lightly floured bench to about ½cm …

Puff pastry shells filled with chicken and mushrooms in a creamy white wine sauce are perfect for entertaining.

A vol-au-vent is a small, hollow puff pastry casing that can be filled with a variety of sweet and savoury ingredients. We’ve paired ours with a tarragon chicken mixture and topped with finely diced capsicum and a sprig of chervil. The chicken mixture will keep for one week in an airtight container in the fridge and the vol-au-vent cases can be made up to one week ahead.

Retro Vol-au-Vent Party Appetizers - learn to make puff pastry shells recipe plus 4 delicious fillings for any occasion or celebrations!

Thinking of creating a "farm to table" menu for guests this summer?

Recipe: lobster vols-au-vent **I'm not really here, I'm in San Francisco yukking it up with all of the food bloggers at the Blogher Food conference. If I'm

Chicken corn and chive vol au vents. For 2 or more...

A vol-au-vent is a small, hollow puff pastry casing that can be filled with a variety of sweet and savoury ingredients. We’ve paired ours with a tarragon chicken mixture and topped with finely diced capsicum and a sprig of chervil. The chicken mixture will keep for one week in an airtight container in the fridge and the vol-au-vent cases can be made up to one week ahead.

These are freestyle vol-au-vents, so don’t worry about scoring the edges first. Keep leftover pastry from the packet to use another time.