Vol Au Vents

Pimp up your party with minimal effort. Impress guests with these last-minute, fast party plate fillers using a selection of ready-made ‘cheats’ and leftovers. Make as many or little as you need, no real recipes required!

Makes: Approximately 24 mini cases

Ingredients

500g puff pastry, rolled out about half the thickness of your phone1 egg, beaten

Prawn cocktail filling:

MayonnaiseWorcester sauceTabasco sauceLemon juiceTomato ketchupPrawns, cooked, if large cut in half lengthways

Method

  • Preheat the oven to 200C/gas 6.

  • Roll the pastry out on a floured board. Egg wash one half of the pastry. Fold in half. Use a round cutter of choice, dipped in flour (small or large, fluted or not) to cut out about 24 rounds.

  • Cut out a smaller circle in the middle of the round, pressing half way down the pastry but not all the way through. Place on two baking sheets (greased or preferrably lined with paper) and brush them with the beaten egg.

  • Bake for 20 minutes, or until golden. Push the centre down so it can take the fillings (see below).

  • For the prawn cocktail: In a small bowl mix mayonnaise, worcester sauce, Tabasco sauce, lemon juice and tomato ketchup to taste. Stir in most of the prawns and use to fill vol au vent cases. Top with reserved prawns to garnish.

Filling examples

All served hot or cold.

Chicken and bacon sandwich filler - top with grated cheese and chopped parsleyCoronation chicken sandwich filler - top with breadcrumbs

Sweet treats:

Fill a vol au vent case with a small chocolate sweet (leftovers from the sweet tin e.g maltesers, mars, chocolate caramel, chocolate nut or whatever you have) and top with ready made custard. Serve warm or cold.

TIPS

Buy pre-made vol au vent cases if really short on time.

Use any leftovers you have to fill the cases e.g. smoked salmon, horseradish, dill and cream cheese, or mustard, leftover chopped, cooked cocktail sausages and grated cheese heated through in the cases are just a few examples.

Make the vol au vent cases in advance and freeze unglazed. To cook, glaze and bake as above adding an extra 5 minutes to the cooking time.

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