Wikepedia defines Vol-au-Vents as french for “windblown”.. all I know is that, we were “mind blown” when we tasted this! 😀 This is a french appetizer which is basically layers of pastry stuffed with the filling of your choice.
This is an absolutely AH MAZING amuse-bouche that takes a bit of prep work, but the results speak for itself, don’t they? I came across these lighter than air appetizers while watching Food Network. I was dying to try it since then and man, did I pick the right appetizer to make for our friends! 😉
Vol-au-vents are typically made by cutting two circles (I made mine rectangle for some extra fun :D) in rolled out puff pastry, cutting a hole in one of them, and then stacking the ring-shaped piece on top of the disc-shaped piece. This pastry is usually filled with savory ingredients, but you can also have a sweet filling.
The original food network show had a seafood filling and used egg wash. I have kept my filling cheesy, filled with sweet corn and white sauce. I did not want to use an egg wash so I simply used oil to make the vol-au-vents puff up. This technique worked great… with Valentine’s day just around the corner, this might be just the thing you need to have on your menu! 🙂
Cook time: 45 minutes to 1 hour; Recipe Source: Food Network; Yields: 12 small pastrys
- Puff Pastry Sheets – 1 sheet, ready-made
- Corn – 1/2 cup
- Garlic – 1, chopped
- Bell Pepper – 1/2 cup
- Corn flour – 1 tsp mixed in 2 tbsps of milk
- Cheese – 3 to 4 tbsps
- Oregano, basil, parsley, red chilly flakes – to season, as per your taste
- Salt – to taste
First, lets make the outer shells or vol – au – vents. For this, you need to thaw the puff pastry sheets.
Then, on to cutting out shapes. For this there are three easy steps to follow.
- Cut out shapes using a larger cookie shape. Keep half of these cut out shapes aside.
- Next, cut out smaller shapes from half of your cut out shapes. REMOVE the smaller cut out shape.
- Brush oil on the other half of the cut out shapes and place the larger shape with the whole over the previously cut out half. Press down the outer corners. It will look like this.
Bake on a greased tray at 400F for 8-10 minutes or until the edges are just slightly brown and the pastry puffs up.
In the meantime quickly make your filling. Saute garlic and bell pepper with all the dry spices.
Add corn. Saute for 3 minutes. Turn the heat down to medium heat and then ad the corn flour mixed with milk. Allow the sauce to thicken for a few minutes. Finally add cheese and turn off heat.
Now, take this filling and place it on the vol-au-vents. Bake for another 4-7 minutes until the edges turn crispy and a darker shade of brown. Keep an eye for the puffs – don’t let the bottoms burn.
Enjoy hot with ketchup or just as it is! 🙂