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Vol-au-vent selection

(59 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

Ingredients

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

Chicken:

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

Prawn:

  • 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.

Method

  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.

www.primula.co.uk

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