Vol au Vent Appetizers
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
200 kcal
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Course
Appetizer
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Cuisine
Italian-American Fussion
Vol au Vent Appetizers
Description
This recipe creates puff pastry vol au vent shells by cutting dough circles and rings, brushing with beaten egg for a golden finish, then baking until puffed and lightly golden. The shells become hollow centers perfect for fillings. Two filling options are provided: a shrimp mixture with lemon juice, mayonnaise, celery, salt, and pepper; and a smoked salmon filling with olive oil, salt, chopped arugula, and Parmesan ribbons.
The shrimp filling features a creamy texture with a hint of citrus brightness and crunch from celery, while the smoked salmon option offers a rich, slightly oily flavor balanced by peppery arugula and nutty cheese. The flaky, hollow pastry sets a crisp base to avoid sogginess if served promptly.
These vol au vent appetizers work well for cocktail parties or light bites where a combination of flavors and textures can be appreciated. They should be assembled soon before serving to keep the pastry crisp, though unfilled shells and fillings can be stored separately for several days.
The pastry shells hold their shape and crispness when properly baked and cooled. Fillings can be customized or varied but are recommended to be moist yet firm enough to balance the pastry texture.
Ingredients
VOL AU VENT
- 1 puff pastry roll, thawed
- 1 large egg beaten
SHRIMP FILLING
- ¾ cup Shrimp small
- 1 teaspoon lemon juice
- 3-4 tablespoons mayonnaise
- 3 tablespoons celery finely chopped
- 1-2 dashes salt or to taste
- 1-2 dashes black pepper or to taste
SMOKED SALMON FILLING
- ¼ cup smoked salmon cut into strips
- 1-2 tablespoon olive oil
- 1-2 pinches salt or to taste
- ½ cup arugula chopped
- 2 tablespoons Parmesan Cheese ribbons
Instructions
VOL AU VENT
- Pre heat oven to 375F (190C).
- Unroll the puff pastry dough, using a 2½ -3 inch (6 cm) diameter circle cookie cutter, cut out circles. Remove half the circles and place on a parchment paper lined cookie sheet. The remaining disks, make a hole in the middle using a smaller cutter 1½ inches (3 cm in diameter).
- Prick the circles with the fork tines and brush them with the beaten egg. On each of the circles place 1-2 cut out rings, (make sure to brush the rings and edges with beaten egg. This will help keep the the vol au vent together and also gives them a golden colour).
- Bake for approximately 15-20 minutes or until they appear swollen and golden. Let cool completely before filling.
SHRIMP FILLING
- Cook shrimp in boiling water for about 2-3 minutes, drain well. Add to a medium bowl and toss with lemon juice, then add the mayonnaise, celery and salt and pepper to taste. Fill cooled vol au vent.
SMOKED SALMON FILLING
- In a small bowl add sliced salmon toss with olive oil, salt and pepper to taste and chopped arugula. Fill vol au vent and sprinkle with parmesan flakes.
Fill the vol au vent shells just before serving or they will become soggy.
Notes
- Serve the filled vol au vents immediately to prevent the pastry from becoming soggy.
- You can store unfilled vol au vent shells and fillings separately for up to three to four days in the refrigerator.
- Ensure the puff pastry is fully cooled before filling to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 213mg | 9% |
| Potassium | 44mg | 1% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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