Vol-au-vent selection

(74 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

Fill ready-made vol-au-vent cases with these four varieties of filling for some easy but impressive party canapés


  • 50g (2oz) mushrooms finely chopped
  • 15g (½oz) butter
  • 25g (1oz) cheese spread (e.g Primula)
  • 1 x 15ml (1 tbsp) Greek natural yogurt


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


  • 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
Ham & pineapple:
  • 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
(74 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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