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Vol-au-vents

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut four 10 cm rounds in the pastry and cut 6 cm rounds in these, being careful not to go right through. Then lift off the complete rounds and make indentations with a floured knife - once again, not right through.
  • Place the pastry rounds on a lightly oiled baking tray and beat the egg with ¼ cup milk. Then carefully brush around the outside pastry circles, not letting the eggwash run down the sides.
  • Using a fork, lightly prick the inner circles. Then cook the vol-au-vents in the oven for about 10-12 mins until risen. Remove the centre pastry round and set aside to cool. (If need be, return the rounds to the oven for about another 2 mins to dry the centre bits.) 
  • To make the filling, gently melt the butter and cook with 2 tbsp flour, stirring now and again. 
  • Then add 750 ml hot milk all at once and vigorously whisk until well combined.
  • Add the cheese with the spring onions, cream, 1 heaped tbsp chopped parsley and seasonings. Whisk well and gently cook until thickened. 
  • Then add the prawns and oysters. Toss and gently cook until warmed through. 
  • Fill each vol-au-vent with the mixture and place the small pastry rounds on top.
  • Serve with a sprinkling of parsley on top.

Ingredients

  • 2 frozen puff pastry sheets
  • cooking oil spray
  • 1 egg
  • milk
  • plain flour
  • 2 tbsp butter
  • 1 cup grated tasty cheese
  • 2 spring (green) onions, chopped
  • a good splash of cream (optional)
  • 3 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 12 small red prawns, peeled, deveined & tails removed
  • 12 oysters, removed from shells

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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