Vegetarian Vol au Vents
User Reviews
5
Vegetarian Vol au Vents
Description
Vegetarian Vol au Vents are composed of puff pastry made into stacked discs that create hollow, golden cases after baking. The filling combines finely diced shiitake mushrooms and shallots sautéed in olive oil with Quorn ham style slices, cream cheese, milk, and grated cheese. This blend of savory, creamy ingredients is gently seasoned with salt and black pepper, and fresh parsley is added for a touch of herbaceous brightness. Preparing the pastry separately and cutting out inner circles to create a cavity allows the filling to sit neatly inside, making each vol au vent a tidy, flavorful bite. The filling's combination of mushroom and meat substitute textures alongside the creamy cheese mixture gives a rich mouthfeel balanced by the crisp pastry shell.
These vol au vents serve well as finger food or starters at gatherings and can be enjoyed warm soon after baking. Parsley adds fresh flavor and color to the finished dish. Allowing the cases to cool slightly before filling prevents the cheese mixture from melting too much and keeps the pastry crisp. Additional seasoning like Peri Peri can be added to the filling for extra spice, and sour cream could substitute cream cheese if desired. Using a frilled cutter changes the look but not the method.
The recipe uses a defined amount of puff pastry and includes tips on filling and handling to achieve consistent results. Double brushing the stacked pastries with egg wash ensures they brown well and separate properly during baking. Baking the filled cases briefly a second time firms them and warms the filling through for serving.
Ingredients
- 640 g puff pastry (320g/11.25oz per pack)
- 1 egg whisked
- 1 teaspoon olive oil
- 140 g shiitake mushrooms finely diced
- 3 shallot finely diced
- 120 g Quorn ham style slices chopped, finely sliced
- 100 g cream cheese
- 80 g cheese mixed types; grated
- 2 tablespoon milk
- 1 pinch sea salt
- 1 pinch black pepper
- parsley finely chopped; to serve, fresh
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking sheet with baking paper.
- Roll out 640 g Puff pastry and cut each sheet into three equal rectangles.
- Whisk 1 Egg Brush one piece of pastry with the egg and top with a second piece of pastry. Brush this one with egg and top with the third piece of pastry. Brush with egg again. Repeat with the other three pieces, so you have two stacks of three pieces of pastry.
- Use a 7cm/2.75in cookie cutter to cut out disks from the pastry. Use a 5cm/2in cookie cutter and lightly press into the disks, about ¾ of the way through (b). DO NOT cut all the way through!
- Put the disks onto the baking tray and into the oven. Bake for 22-23 minutes until slightly golden brown (a). Use a sharp knife to gently cut out the inner circle (b). Either discard, or use as a lid for your vol au vents.
- Return to the oven and bake for a further 5 minutes.
- Heat 1 teaspoon Olive oil in a frying pan and add 140 g Shiitake mushrooms and 3 Shallots. Cook for 4-5 minutes, until softened.
- Add the 120 g Quorn Finely Sliced Ham Style Slices, 100 g Cream cheese, 80 g Cheese, 2 tablespoon Milk and 1 pinch Sea salt and ground black pepper. Reduce the heat to low and cook until the cheese has melted.
- Leave the mushroom mixture to cool for a couple of minutes. Carefully spoon the mixture into the cooked vol au vent cases.
- Top with Fresh parsley (optional).
Notes
- Use two teaspoons to fill each vol au vent case for easier portioning.
- Allow the pastry cases to cool briefly before adding the filling to maintain crispness.
- For a spicy variation, add a pinch of Peri Peri seasoning to the filling.
- Sour cream can be used instead of cream cheese to alter the filling's tanginess.
- Using a frilled cookie cutter can create decorative shapes for the pastry cases.
- The recipe accounts for the exact amount of puff pastry used when calculating nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 322kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 44mg | 15% |
| Sodium | 662mg | 28% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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