Vickys Vol Au Vents, GF DF EF SF NF. Vickys Vol Au Vents, GF DF EF SF NF I've never been to a party or buffet where they haven't served vol au vents, staple party food! I find that simpler fillings prove the most popular and kids love the sweet pastries. I find that simpler fillings prove the most popular and kids love the sweet pastries Claire Wadiwala.

There are a lot of pasta salads out there, but here's why you should memorize this one: The dressing is easily made from things already. Italian pasta salad is made with fresh vegetables, cheese, salami, and a vinaigrette are. Press down the centers of each vol-au-vent if they've risen a lot and there's not much room in the cavity. You can cook Vickys Vol Au Vents, GF DF EF SF NF using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vickys Vol Au Vents, GF DF EF SF NF

Prepare 500 grams of pre-made puff pastry, see my profile for a free-from recipe, Vickys Puff Pastry.
It's 60 ml of rice milk or milk of choice for glazing.
You need of Filling Ideas.
You need 1 of Prawn Cocktail.
It's 1 of Chicken Tikka.
Prepare 1 of Tuna, Sweetcorn & Mayo.
You need 1 of Salmon & Guacamole.
It's 1 of Chicken, Bacon & Mayo.
It's 1 of Ham, Pineapple & Cream cheese.
You need 1 of Coronation Chicken.
It's 1 of Ham & Cream Cheese.
It's 1 of Whipped Cream & Fruit.
It's 1 of Bananas & Chocolate Spread.

Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. The pastry is cooked, then filled with any of a variety of savory or sweet fillings. The pastry and its catchy name vol-au-vent are sometimes credited to Antonin Carême..

Vickys Vol Au Vents, GF DF EF SF NF instructions

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..

Being a make-ahead recipe makes this a keeper for Christmas celebrations. The creamy wine sauce with chunks of chicken and mushrooms is the perfect savory filling for a festive appetizer. French for "windblown," a vol-au-vent is a small, hollow case of puff pastry, with the top cut out to allow for a filling. I will admit to spending a long time reading through the various techniques. See more ideas about Scottish recipes, Food and English food.