Vol-Au-Vent Stuffed - Delicious Appetizer

The mission that I have set myself today is to make your mouth water: let's see if I can! I have just prepared 12 Vol-Au-Vent with simple puff pastry. And now I would like to stuff them with you with irresistible sauces, all rigorously homemade!

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 284 KCal Calories per serving

• Ingrediants

  For the third sauce

  • 50 g of cocktail sauce
  • 50 g of shrimp
  • A few leaves of parsley

  For the base

  • 150 g (12 baskets) of vol-au-vent

  For the second sauce

  • About 50 g of carrots
  • 50 g of champignon or chiodini or pioppini mushrooms
  • 50 g of tartar sauce

  For the first sauce

  • 50 g of Russian salad
  • 20 g of gherkins
  • 30 g of cooked ham

  Materials Needed

  • Chopping board
  • Knife
  • Teaspoon
  • Decorative vegetable peeler (optional)
  • Platter

  Preparation

  To prepare this recipe we used homemade Vol-au-Vent: to discover the recipe, click on THIS VIDEO. To speed up the times, it is still possible to buy pre-packaged Vol-au-Vent.
  Furthermore, all the sauces proposed here are prepared entirely at home.

  1. Fill 4 Vol-au-Vent with a tablespoon of Russian Salad. Cut a pickled gherkin into regular slices. Cut the cooked ham into strips, then wrap each strip on itself to obtain small roses. Garnish the Vol-au-Vent with a few slices of gherkin and the roses of cooked ham.
  2. Then stuff another 4 Vol-au-Vent with the Tartar Sauce. Decorate the surface with some sautéed mushrooms (preferably homemade). To make the presentation more appealing, peel the carrot and cut it into sticks (julienne). Decorate the surface of the Vol-au-Vent with the carrot julienne.
  3. Fill the last 4 Vol-au-Vent with the Cocktail Sauce. Sauté the peeled prawns in a pan without adding seasonings (those who wish can deglaze the prawns with a dash of brandy). Garnish the Vol-au-Vent with the prawns and a few parsley leaves.
  4. Serve the stuffed Vol-au-Vent immediately.

  Alice's comment - PersonalCooker

  These are my filling suggestions, but you can customize your Vol-Au-Vent as you like! Always remember to stuff them at the last moment to prevent the pastry from absorbing the liquid, thus losing its extraordinary crunchiness.

  Nutritional values ​​and Health Comment on the recipe

  The Vol-Au-Vent Stuffed are dry pastry appetizers with various types of sauces. The energy intake is high, as is the cholesterol content; the Stuffed Vol-Au-Vent are not useful foods for the diet against overweight and hypercholesterolemia. Carbohydrates are present and incisive on the energy supply; the more contained the proteins. The fibers are lacking. The average portion of Vol-Au-Vent Stuffed is about 50g (140kcal).