Vol-au-vent selection recipe

Click to rate
(669 ratings)
Sending your rating
makes: 24
Skill: easy
Prep: 25 min
Cooking: 15 min
  • We earn a commission for products purchased through some links in this article.
  • A good vol-au-vent selection makes for great party food. Here's how to make your own with lots of lovely fillings.

    These Vol-au-vent recipes will make four different vol-au-vent fillings and trust us, they’ll be gone in a flash! Now incase you’re not quite familiar with the term vol-au-vent, they’re basically small, bitesize appetisers made of puff pastry and most commonly filled with a chicken or fish variation. You could even take them a step further and turn them into delicious desserts by filling them instead with ingredients like chocolate and cream!

    This easy vol-au-vent recipe uses ready-made vol-au-vent cases for some easy but impressive party canapés for a family gathering, party, or even Christmas day starter. 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.

    Got a party coming up? We’ve got 50 quick and easy canapés right here!

    Looking for another bite-sized treat? Why not try our delicious mince pies recipe!

    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.

    Top tip for making Vol-au-vent selection

    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.

    Can you freeze leftover vol-au-vents?

    We've all been there, eyes bigger than your belly and you end up with quite a lot of leftovers. Luckily like most foods you can freeze and reheat your leftover cooked vol-au-vents. When ready to enjoy a few of your delicious snacks, take them out of the freezer and leave to defrost thoroughly. Once defrosted, pop your vol-au-vents into a hot oven for a few minutes to warm and crisp. Only take out what you want to enjoy though as you can't refreeze them again.

    How do you prevent soggy pastry?

    Now when making something small and bitesized like vol-au-vents you're going to enjoy them much more when they're deliciously crispy. To make sure you dont end up with soggy pastry here's an extra step you can take: blind baking. To blind bake, after you've shaped your raw pastry you want to line it with uncooked beans or something similar. Now when in the oven the pastry can begin to crisp without rising and losing its shape. After a few minutes you can take the pastry back out of the oven, empty out the dry beans, and refil with your chosen filling before popping them back in the oven to cook!

    Click to rate
    (669 ratings)
    Sending your rating