Vol-au-vents recipe

5 ratings Rate
  • Serves Makes 24 Vol-au-vents
  • 20 mins to prepare and 30 mins to cook, 5 mins to cool
  • 88 calories / serving
  • Healthy
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141552 vol au vents HERO

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.

Preheat 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.

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  • Ingredients

  • 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
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  • Energy 368kj 88kcal 4%
  • Fat 5.2g 7%
  • Saturates 2.7g 14%
  • Sugars 1.4g 2%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 8g Protein 2.9g Fibre 0.4g


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