Vols au vents fillings recipe for macaroons

About

These vol-au-vents make perfect party food. With 4 different vol-au-vent fillings - they'll go away very quickly! This straightforward recipe uses readymade pastry. Fill these ready-made vol-au-vent cases using these four types of filling including mushroom, chicken, prawn and pork and pineapple for many easy but impressive party canaps. Your buddies and family will be impressed with this particular scrumptious selection of simple to make vol-au-vents. To create a batch of 24 it will require around 40 mins to organize and prepare. Each vol-au-vent is made from a cream cheese filling causing them to be cheap to rustle up too - perfect should you're carrying out a party spread on a tight budget. They're also our favourite retro party food!

Ingredients

Mushroom:
  • 50g (2oz) mushrooms finely chopped
  • 15g (oz) butter
  • 25g (1oz) cheese spread (e.g Primula)
  • 1 x 15ml (1 tablespoons of) Greek low fat yogurt
  • 50g (2oz) roasted chicken white meat or tikka flavoured chicken white meat
  • 25g (1oz) cheese spread with chives
  • 1 x 15ml (1 tablespoons of) Greek low fat yogurt
  • 50g (2oz) small prawns, reserve 6 for garnish
  • 25g (1oz) cheese spread with shrimp
  • 1 x 15ml (1 teaspoon) Greek low fat yogurt
  • 1 x 5ml (1 teaspoon) tomato puree
  • 1 x 5ml (1 teaspoon) fresh lemon juice
Pork pineapple:
  • 2 slices of thin pork cut intosmall pieces
  • 25g (1 oz) pineapple pieces in own juice, diced
  • 25g (1oz)cheese spread with pork
  • 1 x 15ml (1 tablespoon) Greek low fat yogurt

Method

  1. For that mushroom vol au vents: Melt the butter inside a fry pan and add some chopped mushrooms, fry for several minutes until soft. Leave to awesome. In a tiny bowl, combine together the cheese spread, yogurt and fried mushrooms, and spoon into 6 from the cases. Garnish having a sprig of parsley.
  2. For that chicken vol au vents: Cut the chicken white meat into small pieces. In a tiny bowl, combine together the cheese spread, yogurt and chicken, spoon into 6 from the cases. Garnish with cut chives.
  3. For that prawn vol au vents: In a tiny bowl, combine all of the ingredients together and spoon into 6 cases. Garnish having a prawn and sprigs of dill.
  4. For that pork pineapple vol au vents: In a tiny bowl, combine all of the ingredients together and spoon into 6cases. Garnish having a slice of pork and a bit of pineapple.

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