Vickys Vol Au Vents, GF DF EF SF NF
Vickys Vol Au Vents, GF DF EF SF NF

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys vol au vents, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Vol Au Vents, GF DF EF SF NF Recipe by Vicky@Jacks Free. A small circular piece of puff pastry with a hole for various fillings, such as mushrooms, prawns, fruit, cheese, etc. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free)

Vickys Vol Au Vents, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Vickys Vol Au Vents, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys vol au vents, gf df ef sf nf using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Vol Au Vents, GF DF EF SF NF:
  1. Get 500 grams pre-made puff pastry, see my profile for a free-from recipe, Vickys Puff Pastry
  2. Prepare 60 ml rice milk or milk of choice for glazing
  3. Get Filling Ideas
  4. Prepare 1 Prawn Cocktail
  5. Get 1 Chicken Tikka
  6. Get 1 Tuna, Sweetcorn & Mayo
  7. Prepare 1 Salmon & Guacamole
  8. Get 1 Chicken, Bacon & Mayo
  9. Make ready 1 Ham, Pineapple & Cream cheese
  10. Make ready 1 Coronation Chicken
  11. Get 1 Ham & Cream Cheese
  12. Make ready 1 Whipped Cream & Fruit
  13. Make ready 1 Bananas & Chocolate Spread

The Best Vol Au Vent Recipes on Yummly Shrimp Vol-au-vent, Leek And Tomme De Savoie Vol Au Vents, Mushroom Vol Au Vents. A light, round bite-sized shell of puff pastry, sometimes with a pastry lid, with a delicate filling, served as a hot or cold starter or hors d'oeuvre. The filling is made up of meat, seafood or vegetables usually bound with a sauce.

Instructions to make 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 & pineapple / prawns) with 25g of the binding ingredient (cream cheese / mayo / tikka sauce) and a tsp or two of fresh herbs or other ingredients such as mustard, ketchup, yogurt etc and combine well. That amount will be enough to fill 6 cases giving you plenty of variety
  11. See my profile for free-from recipes for mayo, ketchup, cream cheese, yogurt etc all listed 'Vickys………'
  12. FYI, Jus-Rol do a gluten-free vegan puff pastry which is great for these. Violife do a gluten-free vegan cream cheese.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like. These cut vol au vent pastry cases are the perfect container for classic starter bouchées à la reine, or for any savoury filling of your choice!

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