Never thought that i will get such a overwhelming response from my family as well as my on-line friends for this experiment of mine. My husband just loved it and advised me to keep it as a snack item in our next get together or whenever we are expecting some guests.
Chef at Large (one of the Facebook foodie groups https://www.facebook.com/groups/chefatlarge) gave me around 300 likes on this post and near-about 100 people asking for the recipe. Sorry guys, for delaying it a little. But here I am with the recipe of these Vol-au-vents.
Saw these Vol-au-vents in one of the bakery shops in Gurgaon and that was the seed sown in my mind to try it out. Google-d about it and used my little bit of knowledge to try hands on it. Baked them and kept them the previous day and prepared the filling on Sunday morning to make it a part of my family breakfast 🙂
Puff Pastry Dough Recipe
- 300 gm unsalted butter (chilled)
- 1tsp baking Powder
- ½ cup cold water
- 1tsp salt
- 2 cups Maida
- 2tbsp Melted Butter
- Sieve the maida, baking powder and salt together.
- Add chilled butter into it and mix it well
- Put in cold water slowly and mix it with a fork
- Turn the dough out on a floured surface and smear it well with your hand.
- Wrap it in a clean wrap and freeze for 20 mins.
- Take it out and roll it in a rectangular shape.
- Now we start folding the dough – i.e. we fold one third of the rectangle to the top and the other one third in a manner that they touch each other. Now we put the fold by left end to touch the right end of the dough making it like a folded square.
- We now repeat the entire process by rolling it again and then folding it to give a square.
- Clean-wrap it again and freeze again for 20 mins.
- The dough for the patty is now ready.
- Roll out the Puff Pastry dough on a clean surface.
- Using a Circle shaped cutter, we cut out 16 round circles from the dough.
- We leave 2 of these circles as it is and the rest we cut out with a smaller cutter to give us rings. Now we get 2 intact circles and 14 rings.
- We make holes on the intact circles using a folk (like we do to make matthi)
- To arrange the vol au vent, we put all these on a surface and brush them with egg yolk or butter. Now we start the arrangement by putting the 2 intact circles on above the other and then the 14 rings on top of them (one by one).
- Bake these at 190-200 degree Celsius for 25-30 minutes till they turn golden and crisp.
- 2tbsp Maida
- 2tbsp Butter
- 1cup Milk
- 1 onion (finely chopped)
- 1 Capsicum (finely chopped)
- ½ cup American Corn (Boiled)
- 2Tbsp Grated Cheese
- Salt to taste
- ½ tsp Black Pepper
- 1 tsp Oregano
- ½ tsp Chilli flakes
- ½ tsp Mustard Powder
- 1tsp Tomato Ketchup
- Heat butter in a non stick pan, add Onion and sauté till transparent
- Add maida and roast till the color changes.
- Pour in the milk and mix well continuously to avoid getting lumps
- Add salt, pepper, mustard powder, oregano and chilli flakes
- Also add capsicum and corn to the filling.
- Cook for 3-4 minutes and put the grated cheese and tomato ketchup.
- Let it cool a bit before you fill it in the Vol-au-vents.
Arranging the Vol-au-vents:
- Put the filling in the vol-au-vents
- Grate some cheese on them and sprinkle some chilli flakes
- Bake them for 5-7minutes in OTG at 200 degree Celsius.
- Serve hot with a drop of tomato ketchup on the top.
Connect on Facebook for daily updates!