Nowadays, vol-au-vents seem to have a bad reputation, but there’s no reason why! Enriched filling in crisp, buttery pastry – it’s always a winner in our books.
This no-fuss canapé will make hosting a breeze. You can use cooked chicken instead of the turkey, if you like.
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Yields:
10 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
192
Ingredients
Plain flour, to dust
500g
block puff pastry
1
medium egg, beaten
FOR THE FILLING
25g
butter
1/2
onion, finely chopped
50g
mushrooms, finely chopped
2
bacon rashers, finely chopped
1
medium egg yolk
2Tbsp.
double cream
1tsp.
English mustard
20g
plain flour
200ml
chicken stock
Finely grated zest and juice 1/2 lemon
125g
cooked turkey or chicken meat, finely chopped
YOU WILL ALSO NEED
9cm and 6cm round cutters
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7, and line 2 baking sheets with baking parchment. Lightly flour a work surface and roll out the pastry to 5mm thick. Stamp out 10 x 9cm rounds and transfer to the lined sheets, spacing apart.
Step 2Using a 6cm round cutter, score the centre of each round, making sure not to cut all the way through the pastry. Chill for 15min.
Step 3Brush the tops of the pastry circles with some beaten egg, to glaze. Cook for 10-15min, or until well-risen and golden.
Step 4Meanwhile, make the filling. In a medium pan, melt the butter over low heat and cook the onion for 5min, until softened. Turn up the heat and add the mushrooms and bacon, frying until any liquid in the pan has evaporated. In a small bowl, mix the egg yolk, cream and mustard; set aside.
Step 5Stir the flour into the onion pan, cook for 1min, then gradually mix in stock. Bring to the boil, stirring. Reduce heat and mix in lemon zest and juice, turkey/chicken, egg yolk mixture and some seasoning until piping hot. Remove from heat.
Step 6When the pastry is cooked, carefully lift or cut out the central 6cm lids; set aside. Using a teaspoon, scoop out and discard any soft pastry from inside the cases.
Step 7Spoon the hot filling into the pastry cases. Lay on the lids and serve.
Per vol-au-vent:
Calories: 192
Protein: 9g
Fat: 12g
Saturates: 6g
Carbs: 11g
Sugars: 1g
Fibre: 1g
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