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Quick vol au vents with chorizo & sweetcorn


  • Gently cook the chorizo in a large heavy-bottomed pan until crisp, tossing now and again. Drain well on kitchen paper towels.
  • At the same time, blanch the corn for 4-5 mins. Then drain well, strip off the kernels, and set aside.
  • Soak the whole nutmeg, bay leaf, clove, shallot and seasonings in the cold milk for about 30 mins. Drain well.
  • When ready, preheat oven to 190°-200°C fan forced (210°C-220°C).
  • Then make a roux by gently cooking 50 gm each butter and flour in a heavy-bottomed pot, continually mixing with a wooden spoon until well combined.
  • Add the milk, little by little, continually stirring to form a thick sauce. Then simmer for 5 mins before seasoning.
  • Mix the corn, chorizo and cheese into the sauce. Cover tightly with baking paper or clingwrap and set aside to completely cool.
  • Brush a pastry sheet with a little water and place another sheet of pastry on top. Repeat the process and freeze for 5 mins.
  • When ready, place a sheet of baking paper on a lightly oiled baking tray.
  • Carefully cut all the pastry into small rounds and arrange half on the tray. Then cut smaller inner rounds in the remaining pastry rounds and place these on top of the pastry bases with a little water to join them together. (You will have 4 layers of pastry in each vol au vent.)
  • Score the centre of the pastry rounds with fork prongs and gently brush the tops with egg yolk. Then cook in the oven for about 10-12 mins until fully risen and golden, pressing down the tops about half way through. Remove and set aside to cool a little.
  • To finish off the filling, stir through the coriander, ground nutmeg and seasonings to taste.
  • Gently cut away the inner centre layer of each vol au vent with a very sharp, small knife. Then spoon in the filling and cook in the oven for about another 6-8 mins until hot.
  • Emma Mackay – Australian pastry chef


  • 2 chorizo sausages, skin removed & roughly diced
  • 2 corn cobs
  • 1 whole nutmeg
  • 1 bay leaf,
  • 1 whole clove
  • 1 small shallot, peeled
  • sea salt & freshly ground pepper
  • 500 ml cold milk
  • 50 gm unsalted butter
  • 50 gm plain flour
  • 1 cup grated manchego (or gruyere) cheese
  • cooking oil spray
  • 4 puff pastry sheets
  • 1 cup water
  • 1 egg yolk, beaten
  • 1 tbsp finely chopped coriander
  • a good pinch of ground nutmeg

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm