Party vol-au-vents
Use our foolproof recipe for retro puff pastry cases then pack them high with savoury fillings for a party canapé
Difficulty and servings
MAKES 30 cases
Preparation and cooking times
Prep 1 hr 25 mins
Cook 45 mins
Vegetarian
FREEZE unbaked
- 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.
PER CASE
64 kcalories, protein 1g, carbohydrate 6g, fat 4 g, saturated fat 2g, fibre 0g, salt 0,1 g
Recipe from Good Food magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2219652/
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Ingredients
- 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')
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Difficulty and servings
MAKES 30 cases
Preparation and cooking times
Prep 1 hr 25 mins
Cook 45 mins
Vegetarian
FREEZE unbaked
Ingredients
- 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')
PER CASE
64 kcalories, protein 1g, carbohydrate 6g, fat 4 g, saturated fat 2g, fibre 0g, salt 0,1 g
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13 June 2012
DaveCt rated and commented on this recipe
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21 December 2012
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21 December 2012
Marinaanu commented on this recipe
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