VOL AU VENTS
Steps:
- Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
- Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
- Spoon the chicken mixture into the vol au vent shells and serve.
CRAWFISH VOL-AU-VENT
A vol-au-vent is a puff pastry shell that resembles a small pot.
Provided by Emeril Lagasse
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment or waxed paper.
- Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding. With a sharp knife, divide the pastry in half, wrap the remaining piece in plastic wrap, and return to the freezer for another use.
- Cut the pastry into 4 equal triangles. With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through. Put them on the prepared baking sheet and brush the tops lightly with the beaten egg. Bake until golden brown, 8 to 10 minutes. Remove from the oven and let cool.
- With the tip of a sharp knife, carefully remove the top of each pastry and set aside.
- In a skillet over medium heat, combine the butter and flour and cook, stirring slowly and constantly for 2 to 3 minutes, to make a blond-colored roux. Add the onion and garlic and cook, stirring, for 2 minutes. Slowly whisk in the broth and cook, whisking occasionally, until it thickens slightly, about 25 minutes.
- Season the crawfish with the Creole seasoning and add to the sauce. Cook, stirring, for 2 to 3 minutes. Add the cream, Worcestershire, and hot sauce. Cook, stirring, for 1 minute, then stir in the green onions.
- Spoon equal amounts of the crawfish and sauce into the center of the pastries and top with the pastry tops. Serve warm.
- Mix all of the ingredients together and store in an airtight container. Can be stored this way for up to 3 months.
RIVKA'S VOL-AU-VENTS
Make and share this Rivka's Vol-au-Vents recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onion in oil until golden, add the mushrooms and cook until soft.
- Add the mushroom cube dissolved in water.
- Cook a further few minutes, and add the cornflour paste to thicken, if needed.
- (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed.
- Cut half the circles with a smaller circle cutter to make an O shape in the center.
- Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
- Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
- Cool and fill with the warm filling and serve.
VOL-AU-VENT WITH CHICKEN, MUSHROOMS AND PEPPER
One of the favorites of my children. It's a really versatile recipe and feel free to adapt it to your ingredients. If you don't get vol-au-vent cases use fillo and the instruction in the note at the end of the directions.
Provided by Artandkitchen
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven at 160°C.
- Prepare all your ingredients ready.
- Heat in the oven the vol-au-vent about 12 minutes (if you are not ready with the filling after this time reduce the heat).
- Fry the onions in the margarine for 2 minutes.
- Reduce heat, add the chicken and cook until golden, about 8 minutes.
- Add 1dl wine, herbs, mushrooms, preserved pepper and cream.
- Combine corn starch with water and the remaining wine, then add to the chicken and stir until the sauce thickens. If it is too thick add some tablespoons of water or wine.
- Season it with salt, pepper, soy sauce and Worcestershire at your taste.
- Fill into the vol-au-vent cases and serve hot with some vegetables.
- Note: sometimes I add some vegetables (not only the mushrooms!) like carrots or peas directly to this dish.
- Note: alternative to vol-au-vent cases are fillo baskets. Instructions: Cut fillo sheets into quarters and layer diagonally in greased ramekins, spraying or brushig with olive oil in between layers - 4 squares for each ramekin dish if the sheets are very thin (like fillo for baklava) or 2 squares if they are thicker (like fillo for boureki). Spray or brush again before cooking at 250°F/180°C for in the oven for more or less 8-10 minutes.
- Note: For a vegetarian version skip the chicken and use more veggies. For example the double quantity of mushrooms. Chanterelle mushrooms are wonderful for this recipe (see photo).
Nutrition Facts : Calories 2564.6, Fat 175.1, SaturatedFat 50.1, Cholesterol 139.6, Sodium 1284.4, Carbohydrate 188.8, Fiber 7, Sugar 5.1, Protein 51.7
MUSHROOM VOL AU VENT
Creamy Mushrooms in vol au vent shells - perfect as a starter or as a side dish. Taken from Popular French Cooking by Mary Berry 1972 edition.
Provided by K9 Owned
Categories Vegetable
Time 1h
Yield 6 shells, 6 serving(s)
Number Of Ingredients 7
Steps:
- If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
- Roll the pastry out to 1/4 inches thick on a well floured board.
- Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
- Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
- Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
- Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
- Filling.
- melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
- Blend in the flour and cook for 1 minute.
- Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
- Season well with salt and pepper.
- Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
- prep time includes making the shells.
PARTY VOL-AU-VENTS
Use our foolproof recipe for retro puff pastry cases, then pack them high with savoury fillings for a party canapé
Provided by Good Food team
Categories Afternoon tea, Treat
Time 2h10m
Yield Makes 30 cases
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
- Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 1 grams protein, Sodium 0.1 milligram of sodium
VOL-AU-VENT
These pastries make a stunning first course when filled with a seafood stew, soft scrambled eggs, or creamed mushrooms. For best results, use a vol-au-vent cutter, although round cookie cutters can also be used.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Lightly flour a clean work surface. Using a rolling pin, gently roll out dough until it is about 1/4 inch thick. Using a 4-inch vol-au-vent cutter, cut out 4 rounds. If using a 3 1/2-inch cookie cutter, cut out 8 rounds; cut out centers from half the rounds with a 2 1/2-inch round cookie cutter to form rings.
- In a small bowl, whisk together egg yolk and cream. Using a pastry brush, moisten top of each vol-au-vent with egg wash, being careful not to let any drip down over the cut edges. (Or moisten each ring and round with egg wash; lay one ring on top of each round, lining up outside edges.) Place vol-au-vents on an ungreased baking sheet. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Bake until vol-au-vents are puffed and golden on the outside, about 12 minutes. Reduce heat to 350 degrees; continue baking 10 to 12 minutes to let insides cook through.
- Transfer vol-au-vents to a wire rack. While still warm, cut out center of tops with a paring knife; set aside. Remove and discard inside dough, and let shells cool completely. Spoon or pipe in desired filling. Replace tops, and serve.
More about "rivkas vol au vents recipes"
RIVKAS VOL AU VENTS BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
10 BEST VOL AU VENT RECIPES - FOOD NEWS
From foodnewsnews.com
RIVKA'S VOL-AU-VENTS - PLAIN.RECIPES
From plain.recipes
RIVKA'S VOL-AU-VENTS - DAIRY FREE RECIPES
From fooddiez.com
VOL-AU-VENT RECIPES - BBC FOOD
From bbc.co.uk
VOL AU VENT APPETIZERS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
VOL-AU-VENT | TRADITIONAL SNACK FROM PARIS, FRANCE
From tasteatlas.com
BEST VOL AU VENTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VOL-AU-VENT AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
SWEET VOL AU VENT - YOUGOFOOD - FOOD & BEVERAGE
From yougofood.com
VOL AU VENT CASES - PASTRY PUFFS - FINGER FOOD - REAL ...
From youtube.com
46 VOL AU VENT IDEAS | VOL AU VENT, FOOD, YUMMY FOOD
From pinterest.ca
VOL AU VENTS - IDEAS FOR VARIOUS FILLINGS - LIFESTYLE WITH ...
From lifestylewithsharon.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
10 BEST VEGETARIAN VOL AU VENTS RECIPES | YUMMLY
From yummly.com
21 VOL AU VENTS IDEAS IN 2021 | VOL AU VENT, RECIPES, FOOD
From pinterest.ca
SMOKED SEAFOOD VOL-AU-VENT | CANADIAN LIVING
From canadianliving.com
VOL-AU-VENT SELECTION | SNACK RECIPES | GOODTOKNOW
From goodto.com
RECIPE: VOL – AU – VENTS – PEEK A FOOD!
From peekafood.wordpress.com
SEAFOOD VOL-AU-VENT - THRIFTY FOODS
From thriftyfoods.com
QUICK SEAFOOD VOL-AU-VENT - CANADIAN LIVING
From canadianliving.com
TUNA, CAPER AND PESTO ROSSO VOL AU VENTS - RIVIANA FOOD ...
From rivianafoodservice.com
36 BEST VOL AU VENTS IDEAS | VOL AU VENT, RECIPES, FOOD
From pinterest.com.au
10 BEST VEGETARIAN VOL AU VENTS RECIPES | YUMMLY
From yummly.com
SEAFOOD VOL-AU-VENT
From thriftyfoods.com
VOL-AU-VENTS | COOKING KOSHER WITH COR
From blog.cor.ca
VOL AU VENT FILLING RECIPE - QUICK & EASY VEGETARIAN PARTY ...
From bakealish.com
CHICKEN VOL AU VENT (10) - FOODVOYAGEUR.COM
From foodvoyageur.com
19 BEST VOL AU VENT IDEAS | VOL AU VENT, FOOD, APPETIZERS
From pinterest.com
RECIPE RIVKAS VOL-AU-VENTS - YOUTUBE
From youtube.com
17 BEST VOL-AU-VENT RECIPES WITH A RETRO SPIN - INSANELY GOOD
From insanelygoodrecipes.com
SEAFOOD VOL-AU-VENT | SAQ.COM
From saq.com
VOL-AU-VENT | RECIPES WIKI | FANDOM
From recipes.fandom.com
VOL-AU-VENT - WORLD.OPENFOODFACTS.ORG
From world.openfoodfacts.org
32 VOL AU VENTS IDEAS | VOL AU VENT, FOOD, RECIPES
From pinterest.com
You'll also love