Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys vol au vents, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys Vol Au Vents, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vickys Vol Au Vents, GF DF EF SF NF is something that I have loved my entire life.
Puff Pastry Shells (Vol au Vents) - How to Make Puff Pastry Cups for Fillings. Vol-au-Vent à la Sauce Béchamel & Crevettes - Shrimp Vol-au- Vent - ڤول أُوڤو محشو. Hey guys :) I hope you're all having a great day so far.
To get started with this recipe, we must first prepare a few ingredients. You can have vickys vol au vents, gf df ef sf nf using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vickys Vol Au Vents, GF DF EF SF NF:
- Make ready 500 grams pre-made puff pastry, see my profile for a free-from recipe, Vickys Puff Pastry
- Prepare 60 ml rice milk or milk of choice for glazing
- Get Filling Ideas
- Make ready 1 Prawn Cocktail
- Get 1 Chicken Tikka
- Prepare 1 Tuna, Sweetcorn & Mayo
- Make ready 1 Salmon & Guacamole
- Make ready 1 Chicken, Bacon & Mayo
- Prepare 1 Ham, Pineapple & Cream cheese
- Get 1 Coronation Chicken
- Make ready 1 Ham & Cream Cheese
- Prepare 1 Whipped Cream & Fruit
- Take 1 Bananas & Chocolate Spread
Here's how to make your own with lots of lovely fillings. 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. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
Steps to make Vickys Vol Au Vents, GF DF EF SF NF:
- Preheat the oven to gas 6 / 200C / 400°F and line a baking tray
- Roll or pat out the pastry on a floured surface until half a cm thick, dust lightly with flour
- Get 2 round cookie cutters, one must fit inside the other and leave at least 8mm of a space between it and the larger cutter
- Using the cookie cutters, cut circles out with the larger of the 2. Mark a circle inside with the smaller cutter but don't cut right through
- Place on the baking tray and brush the tops lightly with milk
- Bake for 15 minutes or until risen and golden
- Let cool on a wire rack
- Pinch out the centres and fill with whatever you like. Sandwich fillers are great and you can use for both sweet and savoury fillings
- The cases will keep a day in an airtight container before filling them, then serve immediately
- To make the fillings, mix 50g of the main ingredient (cooked chicken / ham & pineapple / prawns) with 25g of the binding ingredient (cream cheese / mayo / tikka sauce) and a tsp or two of fresh herbs or other ingredients such as mustard, ketchup, yogurt etc and combine well. That amount will be enough to fill 6 cases giving you plenty of variety
- See my profile for free-from recipes for mayo, ketchup, cream cheese, yogurt etc all listed 'Vickys………'
- FYI, Jus-Rol do a gluten-free vegan puff pastry which is great for these. Violife do a gluten-free vegan cream cheese.
A light, round bite-sized shell of puff pastry, sometimes with a pastry lid, with a delicate filling, served as a hot or cold starter or hors d'oeuvre. The filling is made up of meat, seafood or vegetables usually bound with a sauce. The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. Cut out puffed centers to use as lids; set aside. Fill vol-au-vent with seafood Newburg; garnish with parsley and top with lids.
So that is going to wrap this up for this exceptional food vickys vol au vents, gf df ef sf nf recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
