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.

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.

Perhaps foie gras or something involving truffles? My mind also immediately goes to the towering, flaky vol-au-vents of the ...

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 ...

coronation chicken or prawn mayonnaise to create a platter of vol-au-vents. We think pastry-based starters or snacks should always be in fashion, so give this retro dish a makeover by updating the ...

You will need two round cutters with about 5 mm difference in diameter (e.g. 90 mm and 85 mm diameter). SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and ...

Ian McNulty shares his list of a dozen classics to get a true taste of the iconic New Orleans festival. How many have you ...

The US president's tariff blitz has seen Washington and Beijing impose eye-watering duties on imports from the other, fanning a standoff between the economic superpowers that has sparked global ...

Careless Arsenal just about extended the title race another four days, but it’s all over bar the sausage rolls and vol-au-vents. With Liverpool players, watching on TV at their Kirkby training ...