Vol-au-vent selection Recipe

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makes:

24

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:25
(may need an extra 5 mins)

Cooking:

00:15

Vol-au-vent make perfect party food, especially if you make a delicious selection with different vol au vent fillings. These Vol-au-vent recipes will make four different vol-au-vent fillings and trust us, they’ll be gone in a flash! This easy vol-au-vent 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 a vol-au-vent selection. To make a batch of 24 vol-au-vent 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!

Ingredients

  • 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

Method

  • 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.

  • 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.

  • 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.

  • 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.

More Recipe Ideas

Top Tip

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.