eat in the oven the vol-au-vent about 12 minutes (if
br>If using ready-made vol-au-vent cases, arrange them on
side.
For the Lobster Vol au Vent: Preheat a saucepan over
ith baking paper and place vol-au-vent cases on prepared tray
ould not get large vol-au-vent cases and used medium ones
fter cooking.
Bake filled vol-au-vents case on a
Set the oven to 350\u00b0F Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
Leave to cool.
Beat the eggs together and season with salt and freshly ground black pepper.
Cook over a gently heat until lightly scrambled.
Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
Serve immediately.
Put 1/4-1/2 tsp piece of brie into unbaked vol au vent case (fill case to just below top of pastry).
Bake approximately 12 minutes at 200C until case is browned and cheese is melted.
When cheese is melted, top with 1/4 tsp cranberry sauce.
Serve immediately with copious amounts of wine!
Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden.
Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender.
Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.
nto the base of each vol-au-vent case, top with an
aper on trays and arrange vol-au-vent cases on prepared trays
Pre-heat oven at 180oc.
Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
Add wine and cream and bring to the boil.
Combine cornflour with water, then add to the chicken and stir until thickened.
Spoon into the vol-au-vent cases
Heat in the oven for 5 mintes.
Serve it hot.
Place half a teaspoon of cream cheese into each vol-au-vent shell.
Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
Place a teaspoon of mixture on top of each oyster.
Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
Allow 5-10 minutes cooling time before serving.
Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.
est. Season.
Meanwhile, arrange vol-au-vents on a baking
ven to 400\u00b0F. Heat vol au vents for 2-3
Heat butter in a saucepan and add onion and saute for a few minutes until soft.
Add tuna and cook for a further 3 minutes.
Mix flour into tuna mixture and cook stirring at all times for a another minute.
Add milk, salt and pepper to taste, curry powder and corn and stir until thick.
Simmer on low for about 5 minutes.
Place vol-au-vents on a baking tray and pour tuna mixture in each one.
Sprinkle with cheese and place in a moderate oven until cheese is melted.
heese. Divide meat and spinach fillings as will suit your vegetarian
ook, uncovered, while preparing fillings.
Prepare fillings, one at a time
ater. Set aside. Place the vol-au-vonts on a baking