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Valentine Volauvents

Oven Temperature: 200C/400F/Gas 7
Cooking Time: 15-20 minutes
Quantity: Makes 6

Choice of two fillings


250 - 300g (10 -12 oz) puff pastry
Pepper & Parsley
1 red pepper - sliced
2 tbsp chopped parsley
1 tbsp pine nuts
1 quantity white sauce
(25g (1 oz) marg, 25g (1 oz) flour, 275ml (1/2 pint) of milk)
Garlic Mushroom
25g (1 oz) margarine
2 cloves of garlic, chopped
200g (8 oz) mushrooms, sliced
2 tbsp chopped parsley


1) Roll out the pastry (should be about 6/7mm thick) and cut out heart shapes. Using a sharp knife mark out a smaller heart shape in the middle, about 1cm from the edge. Make sure you don't cut all the way through. Make shallow parallel cuts on the inside heart of each vol-au-vent; this will form the 'lid'.
2) Cook the vol-au-vent cases for about 10 minutes until they are totally puffed up and golden brown. Carefully remove the 'lid' from each heart and then put the cases back in the oven for about 5 minutes to crisp the insides.
3) Meanwhile make the filling.
Pepper & Parsley
Make the white sauce. Stir fry the pepper and pine nuts for a few minutes until the pepper has softened. Add the pepper and parsley to the white sauce and stir in the white wine. Season to taste.
Garlic Mushroom
Melt the margarine in a saucepan and add the chopped garlic. After a couple of minutes add the sliced mushrooms. Cook for about 5 minutes then add the parsley. Add a tablespoon of water if the mushrooms start to stick to the bottom. Season to taste.
4) When you're ready to eat, spoon the filling into the vol-au-vents and reheat in the oven if necessary.

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    Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.