Vol-au-vent ?

Question

any one any ideas on fillings for vol au vents other than chicken an mushroom...

Answer 1

Mixed seafood with dressing (can find already made-up in supermarket), tuna and mayonnaise or try cheese and chopped cucumber/pineapple/onion mixed with a lil mayonnaise? Prawns mixed with garlic mayonnaise is my favourite......Enjoy! X

Answer 2

Oyster vol au vent
1 cup milk
1 small bay leaf
2 slices onions, thin slices
5 black peppercorns
1 small celery rib, sliced
30 g butter
1 1/2 tablespoons plain flour
sea salt, to taste
fresh ground white pepper, to taste
1 pinch nutmeg
24 small bottled oysters, drained
24 small vol-au-vent cases
1 tablespoon chives, to garnish

Pat the oysters dry with paper towels and set aside.
Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
Preheat the oven to 200ºC.
Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce.
Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.

Answer 3

Try this one
I like it

Crabmeat Salad and Wasabi Caviar in Vol-Au-Vent

6 tbl Mayonnaise
2 tsp Wasabi paste or powder
1 lb Lump crabmeat picked clean
2 tbl Wasabi caviar
Wasabi caviar for garnish
Salt
White pepper

VOL-AU-VENT
1 x Frozen puff pastry sheet from a 17 oz pkg
1 lrg Egg
2 tbl Milk

Heat oven to 400 degrees. Defrost pastry dough according to manufacturer's directions. In a small bowl, whisk together egg and milk; set aside. Line 2 baking sheets with parchment; set aside.
On a lightly floured surface, use a 1-inch pastry cutter to make 36 rounds. Use the cutterto make indentations on the centers of the rounds without cutting through the dough. Using a pastry brush, coat rounds with egg wash. Cook on prepared baking sheets until raised and golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Gently push the indented center into the cavity and remove to form a shell. If necessary, use a paring knife to coax out the center. Level the bottom with a paring knife so the shell won't wobble. Repeat with the remaining shells. (Makes 3 dozen shells)

SALAD: In a large bowl, mix together mayonnaise, wasabi paste, and crabmeat. Gently fold in caviar. Season with salt and pepper; refrigerate until ready to serve.
To serve, fill pastry shells with crab-caviar mixture; garnish with more caviar.
Makes 3 dozen.

Answer 4

I love doing shrimp with garlic made a little richer with a touch of cream. Also wild mushroom and cream make a great veggie option.

Answer 5

Tuna mayo, with a dash of lemon juice, a teaspoon of tartare sauce and a sprinkling of freshly ground black pepper. Or perhaps some fresh crab drizzled with lemon juice & olive oil, and a sprinkling of fresh chopped chives.

Answer 6

Prawns, Chicken Coronation, roast beef in cook-in-sauce, Kilted sausage. the last one looks a little daft but goes down a treat.

Answer 7

primula cheese (its in a tube) comes in a few flavours and is realy nice with some chopped chives on top - cases dont go soggy so you can make them in advance

Answer 8

Fresh fruit with a hot jam sauce.

Answer 9

Chopped boiled egg + mayo. .Coronation Chicken
Anything that you would (or could) put in a sandwich is a good guide.

Answer 10

steak and mushrooms
prawns in fresh cream
sausages in ketchup or relish
salami pieces with olives and some pesto