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Party vol-au-vents

Party vol-au-vents

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 30 cases

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

  • Freezable (Freeze unbaked)
  • Vegetarian
Nutrition: per case
HighlightNutrientUnit
kcal64
fat4g
saturates2g
carbs6g
sugars0g
fibre0g
protein1g
low insalt0.1g
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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')

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

Rating: 5 out of 5.2 ratings
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