Basically, a vol-au-vent is shaped like a bowl, with circular layers of pastry stacked on top of a base of pastry, and the ...

There are many different ways to make vol-au-vent, and each recipe has its own ... then stacking the ring-shaped pastry on ...

Remove from the oven and then place a teaspoon of goat’s cheese in the vol-au-vent and then top with a teaspoon of caramelised onion chutney. Top with another teaspoon of crumbled goat’s cheese and ...

Top each round with a ring of pastry so the ... If you want canapé sized vol-au-vents, you can use smaller cutters (7cm/2¾in and 4cm/1½in cutters would work well) and chop the mushrooms finely.

Bake the vol-au-vents for 15 minutes from frozen. Meanwhile, mix the cream cheese, lemon juice, and black pepper together. Place a heaped teaspoonful of the cream cheese mixture into each case and top ...

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Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately.