Vol-au-vent selection

(109 ratings)

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Vol-au-vent selection
Vol-au-vent selection
  • Makes: 24

  • Prep time:

    (may need an extra 5 mins)
  • Cooking time:

  • Skill level: Easy peasy

These vol-au-vents make perfect party food. With 4 different vol-au-vent fillings - they'll be gone in a flash! This easy recipe uses ready-made vol-au-vent cases for some easy but impressive party canapés. Fill these ready-made vol-au-vent cases with these four varieties of filling including mushroom, chicken, prawn and ham and pineapple for some easy but impressive party canapés. Your friends and family are going to be impressed with this delicious range of easy to make vol-au-vents. To make a batch of 24 it will take around 40 mins to prepare and cook. Each vol-au-vent is made with a cream cheese filling which makes them cheap to rustle up too - perfect if you're doing a party spread on a budget. They're also our favourite retro party food!


  • Ready made ready-made vol-au-vent cases

For the mushroom vol-au-vent filling
  • 50g (2oz) mushrooms finely chopped
  • 15g (½oz) butter
  • 25g (1oz) cheese spread (e.g Primula)
  • 1 x 15ml (1 tbsp) Greek natural yogurt

For the chicken vol-au-vent filling

  • 50g (2oz) roasted chicken breast or tikka flavoured chicken breast
  • 25g (1oz) cheese spread with chives
  • 1 x 15ml (1 tbsp) Greek natural yogurt

For the prawn vol-au-vent filling

  • 50g (2oz) small prawns, reserve 6 for garnish
  • 25g (1oz) cheese spread with shrimp
  • 1 x 15ml (1 tsp) Greek natural yogurt
  • 1 x 5ml (1 tsp) tomato puree
  • 1 x 5ml (1 tsp) lemon juice
For the ham & pineapple vol-au-vent filling
  • 2 slices of thin ham cut intosmall pieces
  • 25g (1 oz) pineapple pieces in own juice, diced
  • 25g (1oz)cheese spread with ham
  • 1 x 15ml (1 tablespoon) Greek natural yogurt

If you want to serve the vol au vents hot, omit the garnish until serving. Heat through in a hot oven 200°C/Gas Mark 6 for 5 minutes or until hot.


  1. For the mushroom vol au vents: Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yogurt and fried mushrooms, and spoon into 6 of the cases. Garnish with a sprig of parsley.
  2. For the chicken vol au vents: Cut the chicken breast into small pieces. In a small bowl, combine together the cheese spread, yogurt and chicken, spoon into 6 of the cases. Garnish with cut chives.
  3. For the prawn vol au vents: In a small bowl, combine all the ingredients together and spoon into 6 cases. Garnish with a prawn and sprigs of dill.
  4. For the ham & pineapple vol au vents: In a small bowl, combine all the ingredients together and spoon into 6cases. Garnish with a slice of ham and a piece of pineapple.

Your rating

Average rating

  • 3
(109 ratings)

Your comments


The filling yes. The casing might become soggy.


Can you make them up the night before a party


you should warm the cases first and then add the filling after the cases have cooled

Catriona Selvester

Wee bit scared 2 try them now!!! catering for my step-father in-laws funeral nxt wk (approx 100 guests) So i wil give em a couple o test runs and see how i get on.. will keep u posted!!

Anne Marie

I tried these vol au vents and are easy to prepare and very good in taste!! I also tried salmon vol-au-vents and were loved by all guests!! Thanks for this easy to prepare recipe.


I baked this on Monday and it was DISGUSTING! I am apalled at the taste of it! My family (especially kids) spat it out. I, too, hated it. It's a disapointment goodtoknow!

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