Rivkas Vol Au Vents Recipes

RIVKA'S VOL-AU-VENTS

Steps:

• Fry the onion in oil until golden, add the mushrooms and cook until soft.
• Add the mushroom cube dissolved in water.
• Cook a further few minutes, and add the cornflour paste to thicken, if needed.
• (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed.
• Cut half the circles with a smaller circle cutter to make an O shape in the center.
• Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
• Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
• Cool and fill with the warm filling and serve.

CREAMY CHICKEN VOL-AU-VENT

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

PARTY VOL-AU-VENTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.