Appetiser - Salmon Mornay Vol au Vents recipes

Author: Zella Barnard  

Beautiful served in large case as a meal or mini cases as an appetiser. How to use the air fryer and your favourite brand of puff pastry to make your own vol au vent cases.

Easy & tasty vol au vents

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.
Provided by: Member recipe
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 11
Ingredients:
  • 2 large vol au vent cases
  • 2 rashers bacon, diced
  • 1 brown onion, diced
  • Paprika, to taste
  • Salt and pepper, to season
  • 40.00 gm butter
  • 40.00 ml flour
  • 257.50 gm milk
  • 125.00 ml grated cheese
  • 20g fresh chives, chopped
  • 20.00 ml parmesan (optional)
How to cook:
  1. Preheat oven to 190C. Line a baking tray with parchment paper.
  2. Make the white sauce, melt 2 tablespoons of butter in a warm pot. When butter is melted, add one tablespoon of plain flour until mixed with butter, then add another tablespoon of flour. (The consistency you're looking for is a little dry. Depending on what butter you use, you may need to add another tablespoon of flour.) When it's combined, add a little bit of milk at a time, continuously stirring. Add the milk, little by little to make the sauce smooth. You'll probably end up adding about a cup of milk, but it's important it's not all added at once. Keep stirring and if you feel it getting away from you, take it off the heat and keep stirring.
  3. In a separate pan, heat the onion and the bacon. Add salt and pepper to season. When this mixture is browned, add to the white sauce and mix through. Add grated cheese and chopped fresh chives. Mix through. Add parmesan at this stage, if you wish.
  4. Place the vol au vent cases on prepared trays. Spoon bacon and cheese sauce into each case. Bake in the oven for about ten minutes or until topping is lightly golden.
Notes: Tuna Vol au Vents, Preheat oven to 180C and line a baking tray, and place cases onto paper. · Add milk (400g), butter (50g), flour (50g), garlic (1 tsp), onion (1 Tbsp), nutmeg (

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Vol au Vent Filling: Salmon and Tuna Mousse

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Salmon Mornay Vol au Vents

Salmon Mornay Vol au Vents
Beautiful served in large case as a meal or mini cases as an appetiser.
Provided by: ladymuk
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: french
Number of ingredients: 7
Ingredients:
  • 12 vol-au-vent pastry cases
  • 100 g butter *to taste
  • 1/2 cup plain flour *to taste
  • 2 cup milk
  • 1 cup cheddar cheese
  • 160 g canned salmon deboned
  • 1 pinch seasoning *to taste
How to cook:
  1. Melt the butter and add the flour to make a roux. Qty's may vary.
  2. Heat milk in microwave or on stove-top.
  3. Add the roux and whisk. Cook until it starts to thicken.
  4. Add approximately ½ cup cheese to the milk mixture and whisk.
  5. Stir in the salmon, salt and pepper.
  6. Spoon mixture into the the vol au vent cases. Do not overfill.
  7. Bake at 180C for 10-15 minutes or until cases are browned.
  8. Sprinkle remaining cheese on top and brown for a further 5 minutes.
Notes: Tuna Vol au Vents, Ingredients: · 8 large vol au vent cases · 425g tuna · Kernels from one cob of corn · 400g milk · 50g butter · 50g plain flour · 1 tsp garlic powder · 1 Tbsp dried

Air Fryer Vol Au Vent Cases

Air Fryer Vol Au Vent Cases
Air Fryer Vol Au Vent Cases. How to use the air fryer and your favourite brand of puff pastry to make your own vol au vent cases.
Provided by: RecipeThis.com
Total time: 14 minutes
Cook time: 8 minutes
Prep time: 6 minutes
Yields: 9 servings
Cuisine: Air Fryer
Number of ingredients: 8
Ingredients:
  • Ingredients
  • Air Fryer
  • 1 kg Frozen Puff Pastry
  • 1 Large Egg (beaten)
  • 200 g Frozen Large Prawns
  • 3 Tbsp Cocktail Sauce
  • 2 Tsp Chives
  • Salt & Pepper
Nutrition:
  • Calories: 644 kcal
  • Carbohydrate: 51 g
  • Protein: 13 g
  • Fat: 43 g
  • Saturated Fat: 11 g
  • Trans Fat: 1 g
  • Cholesterol: 54 mg
  • Sodium: 355 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Unsaturated Fat: 30 g
  • Serving Size: 1 serving
How to cook:
  1. Defrosted
  2. Make sure your puff pastry is fully defrosted and at room temperature first. Flour your puff pastry and your rolling pin.
  3. Roll out your pastry then cut with a medium cookie cutter until you have 18 rounds.
  4. Cut
  5. Put 9 to one side and then cut the other 9 a second time with a small cookie cutter and then remove the middles. You now have 9 medium pastry circles and 9 mini circles that look like mini doughnut circles.
  6. Egg wash, the first 9 and then place the circles over them. The egg wash will then help the circles stick to them.
  7. Place
  8. Then egg wash again and place in the air fryer over a layer of foil.
  9. Cook
  10. Air fry for 8 minutes at 180c/360f and then allow to cool as you make your filling.
  11. Fillings
  12. Then add your fillings and then you can place your vol au vents on the buffet, or fridge if you are making them ahead.
Notes: Easy & tasty vol au vents, 4 Method Steps · Step 1. Preheat oven to 190C. Line a baking tray with parchment paper. · Step 2. Make the white sauce, melt 2 tablespoons of butter in a warm pot

Cheese and Oyster Vol-Au-Vents

Cheese and Oyster Vol-Au-Vents
Recipe makes 12 Vol-Au-Vents. The Vol-Au-Vents can be prepared a little ahead of time and cooked just before serving.
Provided by: Peter J
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
  • 12 vol-au-vent cases
  • 6 teaspoons cream cheese
  • 6 medium oysters, shucked
  • 3 tablespoons cheddar cheese, finely diced
  • 1 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 2 teaspoons breadcrumbs
Nutrition:
  • Calories: 296.1 calories
  • Fat: 19.9 grams
  • Saturated Fat: 5.5 grams
  • Cholesterol: 16.9 milligrams
  • Sodium: 164.1 milligrams
  • Carbohydrate: 22.8 grams
  • Fiber: 0.7 grams
  • Sugar: 0.4 grams
  • Protein: 6.5 grams
How to cook:
  1. Place half a teaspoon of cream cheese into each vol-au-vent shell.
  2. Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
  3. Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
  4. Place a teaspoon of mixture on top of each oyster.
  5. Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
  6. Allow 5-10 minutes cooling time before serving.
Notes: Chili Tuna Vol-au-Vent, 1 pack frozen puff pastry dough ( around 250g ) · 1 can tuna in brine · ½ tsp chili powder ( more if you like it spicier ) · 1 small red onion,
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