Pastry is a favourite of many people and with these vol au vents, you can really enjoy those flaky layers at their best! Yes I know you could make puff pastry but really do we all have time for that? I certainly don’t – especially during the week when I hardly have an hour to myself!
By using shop bought ready rolled you are saving yourself so much time. You don’t even have to roll out the pastry, so you can just get your vol au vents prepped in no time.
I really do love vol au vents. I know they are a bit old school, but that just adds to my love for them! We had many a party when I was a child where these tasty treats were handed round, with all sorts of seventies ‘cheesy’ toppings. My mum’s favourites were tuna mayo, egg mayo and ham and cheese! I have to admit, I have been known to fill mine with the above toppings on occasion too! (what can I say, it takes me back – that’s the beauty of food, so nostalgic). Now my mum used to buy shop bought vol au vents but with this recipe you’ll realise there’s no need to do that again!
So, if you want to make them with vegetarian toppings then that’s so easy too. I’ve had mushroom cream in there (one of my faves), sundried tomato and basil and I’ve even tried them with coleslaw! Anything goes, so don’t be afraid to experiment.
What to have with them!
I like to eat these on their own for a snack or sometimes I have them along with a soup of mine – either Sweet Potato and carrot or even Tomato and Red Pepper. They complement each other really well. So many possibilities – what will you have with yours?!
So there you have it – easy vol au vents to snack on. Super delicious any time of day!
Large vol au vents with salmon
Equipment
- Pastry cutters – one one around 9cm and the other 6cm diameter (or slightly smaller)
Ingredients
- 1 packet ready rolled puff pastry
- 1 large egg beaten
- 2 fillets salmon
- ½ tub crème fraiche
- 1 lime
- dill to garnish
Instructions
- Put the oven onto 180C (fan)
- Take the ready rolled puff pastry out of its packet. Don't roll it out any more as this will flatten the layers and the pastry won't rise as much in the oven
- Take the large cookie cutter and make circles in the pastry by pressing the cutter all the way down – you should be able to do around 8.
- Take the smaller cutter and make an indent within each of the larger circles. Be careful not to press this cutter all the way down. You just want to cut through half the layers.
- Take the unused pastry and knead together – then roll out and make more vol au vents as above. These vol au vents may not rise as well as the first ones as they have been re rolled but they should still be ok.
- Once you have the pastry circles ready, place on baking parchment on a tray and brush with beaten egg.
- Put into the oven for around 10-15 minutes until golden brown
- Meanwhile, season and pan fry the salmon – leave to cool and then break apart into fkaed with your fingers.
- Remove the vol au vents from the oven and leave to cool slightly
- Season the crème fraiche in a bowl.
- To assemble, place a spoon of crème fraiche into each vol au vent. Top with flaked pieces of the salmon and garnish with the dill. Serve while still warm
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