Recipes Vickys Vol Au Vents, GF DF EF SF NF

 

Recipes Vickys Vol Au Vents, GF DF EF SF NF

Recipes Vickys Vol Au Vents, GF DF EF SF NF

  1. 500 grams pre-made puff pastry, check in with my profile for a free-from recipe, Vickys Puff Pastry
  2. 60 cubic centimeters rice whole milk or milk of selection for glazing
  3. Filling Concepts
  4. 1 Prawn Cocktail
  5. 1 Chicken Tikka
  6. 1 Chumbera, Sweetcorn
    Recipes Vickys Vol Au Vents, GF DF EF SF NF

    1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray

    2. Roll or pat out the pastry on a floured surface until half a cm thick, dust lightly with flour

    3. Get 2 round cookie cutters, one must fit inside the other and leave at least 8mm of a space between it and the larger cutter

    4. Using the cookie cutters, cut circles out with the larger of the 2. Mark a circle inside with the smaller cutter but don’t cut right through

    5. Place on the baking tray and brush the tops lightly with milk

    6. Bake for 15 minutes or until risen and golden

    7. Let cool on a wire rack

    8. Pinch out the centres and fill with whatever you like. Sandwich fillers are great and you can use for both sweet and savoury fillings

    9. The cases will keep a day in an airtight container before filling them, then serve immediately

    10. To make the fillings, mix 50g of the main ingredient (cooked chicken / ham