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Vegetarian Vol au Vents

When it comes to party food, vol-au-vents are a must! This vegetarian version is creamy and cheesy and will be a delicious addition to a party.

Prep Time
10 mins
Cook Time
10 mins
Total Time
37 mins
Servings: 8 servings
Calories: 322 kcal
Course: Appetizer , Snacks
Cuisine: French

Ingredients

  • 640 g puff pastry (320g/11.25oz per pack)
  • 1 egg whisked
  • 1 teaspoon olive oil
  • 140 g Shiitake mushrooms finely diced
  • 3 shallots finely diced
  • 120 g Quorn Finely Sliced Ham Style Slices chopped
  • 100 g cream cheese
  • 80 g cheese mixed types; grated
  • 2 tablespoon milk
  • 1 pinch sea salt and ground black pepper
  • fresh parsley finely chopped; to serve

Instructions

    Cup of Yum
  1. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking sheet with baking paper.
  2. Roll out 640 g Puff pastry and cut each sheet into three equal rectangles.
  3. 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.
  4. 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!
  5. 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.
  6. Return to the oven and bake for a further 5 minutes.
  7. 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.
  8. 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.
  9. Leave the mushroom mixture to cool for a couple of minutes. Carefully spoon the mixture into the cooked vol au vent cases.
  10. Top with Fresh parsley (optional).

Notes

  • This recipe calls for two 320g packs of puff pastry, but not all is used. We have calculated the correct nutritional information to reflect exactly how much pastry has been used.
  • Allow the vol au vent cases to cool for a minute or two before adding the filling.
  • We used two teaspoons to add the filling to the cases which makes it a bit easier.
  • If you want to add a bit of spice to these, why not add a pinch of Peri Peri seasoning?
  • You could use sour cream instead of cream cheese if you prefer.
  • Use a frilled cookie cutter for a different shape.

Nutrition Information

Serving 1portion Calories 322kcal (16%) Carbohydrates 37g (12%) Protein 14g (28%) Fat 31g (48%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.003g 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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 322

% 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.