How to make Vol-au-vent Cases
Full Recipe, hints & tips here:
These crispy flakey vol-au-vent cases made with puff pastry are the perfect base for a variety of your favourite fillings. They can be made ahead and filled at the last minute and are the best retro canapé or appetiser!
Vol Au Vents | Vol Au Vent Recipe | Vol Au Vent Filling Recipe | Vol Au Vent Fillings | Easy Recipe
Vol Au Vents are great for a meal or a snack. This Vol Au Vent Recipe I show you is also perfect for party food. If you are having some friends over these vol au vent fillings will be very well liked. It is an easy recipe and they are very flavoursome.
#volauvent #volauventrecipe #volauventfillings
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How to make Prawn Vol au vent-Perfect finger food for your cocktail party
In this video i show you how to the perfect finger food, hot canapes, cocktail food item, Prawn vol au vent. This is perfect for Christmas, new year's eve or any little gathering.
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Chicken & Mushroom VOL AU VENTS - Todd's Kitchen
This is a very simple and easy meal to make yet tastes absolutely delicious.
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Ingredients:
2 chicken breast half's
1 brown onion
200 g mushrooms
50 g grated low fat tasty cheese
2 cups milk
2 tablespoons plain flour
3⁄4 tablespoon butter
2 tablespoons parsley
Salt and black pepper
8 large vol au vent cases
Vol-au-vent | Akis Petretzikis
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Vol-au-vent | Akis Petretzikis
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Creamy Chicken Vol-au-Vent ✌️#shorts
Ingredients:
- 1 brown onion, finely diced
- 1 carrot, diced
- 1 leek, diced (white part only) and rinsed well under water
- 2 tbsp olive oli
- 400g chicken thighs, diced
- 30g butter
- 30g flour
- 400ml chicken stock
- 50ml cream
- 1/2 bunch dill, finely sliced
- Salt and pepper to taste
- 2 sheets puff pastry
- 1 egg, beaten
Method:
1. In a large pan, heat the olive oil and sweat down the onions, carrots and leeks with a pinch of salt.
2. When they are almost cooked (5-6 minutes), remove from the pan and set aside.
3. Add some more oil to the pan, and add the chicken. Season with salt and pepper and cook for 3-4 minutes.
4. Add the butter to the pan, and once it's melted, add the flour and stir well.
5. Next pour in the chicken stock, and stir until you have a thick, smooth sauce.
6. Add the veg back to the pan and finish with the fresh dill.
7. For the pastry, cut 8 circles, about 10 cm round, then take 4 of those circles and using a slightly smaller cookie-cutter; cut the centre out of them and the centres put aside.
8. You should now have 4 large circles, 4 rings and 4 smaller circles (lids). Place one of the rings onto each of the larger circles and brush with the beaten egg.
9. Bake these in a 180° oven for 15-20 minutes or until golden brown and cooked through.
10. To serve, simply push the centre of the puff pastries down and spoon in your chicken and vegetable mixture. You can optionally place the centre of the rings on top to garnish also.
11. Enjoy!