Vol Au Vents – Different Filling Ideas:

Vol au vents are made with puff pastry cases.

The thing with vol au vents is; what do you fill them with?

The common filling for vol au vents is chicken and mushroom. I wanted to give you some other ideas of what you can fill your vol au vents with.

These filling ideas given can be served cold, which is perfect for a buffet. A couple of the vol au vent fillings can be served hot.

Puff pastry all though it can be made from scratch at home, it is one of those things that takes up so much time and is a lot of effort that I would suggest cheat and buy the ready-made puff pastry.

Two types of ready-made puff pastry can be bought. Firstly you can buy a block and you roll it out to the thickness you want. Secondly you can buy puff pastry that is already rolled out for you. Both are just as good.

Although you can but the vol au vent cases, I think it is nicer when you make them yourself. Making your own vol au vent cases takes only a few minutes and is very easy to do and you have full control over what size vol au vents you want.

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Vol Au Vents – Various Filling Ideas

Pre-heat oven to Gas 7/220°C

Unroll the ready-made rolled puff pastry or roll out if it is the block one to about 3 – 4mm thickness.

Use two different size cutters.

First use the bigger cutter to cut 20 vol au vent circles.

Secondly use the smaller cutter in the centre of 10 of the larger vol au vent circles and remove the inner part so you are left with a large circle with a big hole in the middle.

Whisk 1 egg.

With a pastry brush or your finger spread the whisked egg onto the 10 large vol au vent bases with no holes.

Place the other 10 vol au vents with the holes (centre missing) on to of the 10 whole vol au vents bases that you just egg washed.

Now egg wash the top outer vol au vent pastry bits too.

Egg washing your pastry will give the vol au vents a beautiful shine.

Line a baking tin with greaseproof paper.

Put the vol au vents pastries in your flat baking tin and cook in the oven for Gas 7 / 220°C for 15 – 20 minutes.

I will give you instructions for 2 of each but of course it is easy to adjust the recipe to make 10 of the same or 5 of 2 types etc.

When the vol au vents come out of the oven carefully get a sharp knife and cut out the middle part that has puffed up and put to one side to use as a lid on top of the fillings.

Vol Au Vents – Filling Preperation

Boil 2 eggs and let them cool.

Peel the eggs once they have cooled.

Cook fillet ham the day before either in the slow cooker or boil it on the hob.

1^st Type Vol Au Vents Filling – Egg Mayonnaise Salad

Grate 1 egg and place in a bowl and season with salt and pepper.

Spoon 1 – 2 tbsp of mayonnaise into the bowl.

Cut 30 – 40g tomatoes, 1 spring onion and 15 – 20g cucumber.

Add the chopped salad pieces into the bowl of egg mayonnaise and mix well.

2^nd Type of Filling – Egg Mayonnaise and Ham

Grate 1 egg and place in a bowl and season with salt and pepper.

Spoon 1 – 2 tbsp of mayonnaise into the bowl.

Break up some cooked fillet ham into small pieces. For a really tender ham cook the day before in a slow cooker but of course if you don’t have a slow cooker then boil the ham instead.

Put 50g of cooked ham pieces into the bowl along with the egg mayonnaise and mix well.

3^rd Type of Filling – Ham and Cheese

50g of the fillet ham needs to be broke up into small pieces.

Then grate 25g cheddar cheese and mix the cheese and ham in a bowl.

4^th Type of Filling – Ham and Cheese and Tomato

Follow the instructions for the 3^rd type but add 30 – 40g of chopped fresh tomatoes.

5^th Type Vol Au Vents Filling – Ham and Parsley Sauce

Melt the 20g butter in a pot.

Put 20g flour into the melted butter.

Stir continuously for 1 minute.

Add the milk, small amounts at a time (not all in one go). And keep stirring.

The consistency will change from being very thick and eventually get thinner until it is the consistency you want. Check out the video if you are not sure.

Once your white sauce is ready then add 1 tsp dried parsley.

To the parsley sauce add your 50g broken up fillet ham and stir.

Fill each vol au vent case with each of the fillings.

And then put the pastry lid back on the top.

Types 3 & 4 & 5 can be served hot by putting in the oven for 5 minutes or serve them cold as to your personal choice. They are delicious both ways.

Please do give these vol au vent fillings a try and leave a comment and let me know how you got on.

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Happy Cooking

Sharon

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