Preparation Method Preheat the oven to 375°F. Roll out the pastry to a thickness of about ½ inch. Using a fluted 2 ½-inch round cookie cutter or biscuit cutter, cut out circles from the pastry ...

In the meantime, prepare the filling: combine the sour cream with ... and fill your now cold vol-au-vent (14). Your filled ...

For the chicken and tarragon filling, stir the chicken, tarragon and wine into the other half of the sauce. To assemble the vol-au-vents preheat the oven to 200C/400F/Gas 6. Put the pastry squares ...

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or ...

Season with salt, pepper, and fresh parsley. Allow the vol-au-vent cases to cool completely before removing their lids and filling with the sauce and meat mixture, placing the lid on top to finish.

My mind also immediately goes to the towering, flaky vol-au-vents of the ‘70s and ‘80s, with their hundreds of layers and rich fillings. Adding lobster or crab to one would make it even more ...

About Mushroom Vol Au Vent Recipe: Little puff pastry cases filled with delicious and creamy, savory filling of mixed mushrooms. Topped with thyme and berry jam, Mushroom Vol Au Vent makes for an ...