Vol-au-vents recipe

Save to binder     Add to meal plan    

This recipe has been added to your binder

 
  • 1 starRating: 1 star (1 rating)

  • Add your rating:
141552 vol au vents HERO
  • Rating: 1 star
  • Cost per serving: 45p
  • 20 mins to prepare and 30 mins to cook, 5 mins to cool Takes: 20 mins to prepare and 30 mins to cook, 5 mins to cool
  • Makes 24 Vol-au-vents Serves: Makes 24 Vol-au-vents

Place the milk, onion, bay leaf and peppercorns in a saucepan and bring to the boil over a medium heat. Remove from the heat and set to one side to infuse for 15 minutes.

Pre-heat the oven to 200° C.

Melt the butter in a large, heavy-based saucepan set over a medium heat. Whisk in the flour until you have a smooth paste and cook it for 1-2 minutes, whisking occasionally.

Strain the infused milk in to a jug. Whisk in the milk in a slow, steady stream until you have a thickened sauce, then simmer the sauce for 6-8 minutes, stirring occasionally. Drop the scallop into the sauce then remove from the heat and season to taste.

Line two baking trays. Roll the sheet of pastry out on a lightly floured surface to ½cm thickness.

Fill the vol-au-vent cases with the scallop and bechamel mixture then cut decorative shapes (bow-ties and diamonds for example) out of the pastry. Transfer to a clean space on one of the baking trays.

Brush the sides of the vol-au-vent cases and the decorative shapes of pastry carefully with the beaten egg. Transfer to the lined baking trays and bake for 6-8 minutes until the pastry is golden and the filling is hot.

Remove and allow to cool on a wire rack for a few minutes before transferring carefully to a serving plate and garnishing some of them with sprigs of parsley.

See more Christmas recipes

I have cooked this     0

blog comments powered by Disqus

Click this button to print this recipe in an easy to read format

Enter your mobile number to receive the ingredients for this recipe by text

Enter an email address to receive the ingredients for this recipe by email

  • 1 sheet ready-rolled puff pastry
  • a little plain, for dusting
  • 1 egg, beaten
  • For the filling
  • 30g plain flour
  • 30g unsalted butter
  • 500ml milk
  • ½ onion
  • 1 bay leaf
  • a few black peppercorns
  • 12 scallops, diced
  • salt
  • pepper
  • sprigs of parsley leaves, to garnish
   Shop ingredients   
Each serving contains
  • Calories 165 8%
  • Sugar 2g 2%
  • Fat 10g 14%
  • Saturates 4.7g 24%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.

Text me the ingredients

You should receive a text message shortly with the ingredients.

Close window

Email me the ingredients

Simply enter an email address below to receive the ingredients for this recipe by email

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

Please wait while we send your email

There was a problem sending your email

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

You should receive an email shortly with the ingredients.

Close window

Ways to shop

Look out for this basket to buy recipe ingredients.
Learn more  

Click here to shop  

Remove from binder?

Close popup

Are you sure you want to remove this recipe from your binder?

Yes Cancel

Friends who have cooked this recipe

Close popup
Loading

working..
Something went wrong Close popup