Corn and cheese filled puff pastry
Corn and cheese filled puff pastry

2016 has brought with it a whole lot of guests and entertainment. I’ve literally thrown a party every other day of the year so far! But it’s been a fun fortnight with my refrigerator always full of desserts and pastries and quick bites and materials to put together a quick snack.

Yes, it is a good idea to keep some pastry dough handy at all times. Now I come from a family that doesn’t use a microwave so yes it does get difficult to defrost the dough before it can be rolled into these french delicacies, but it’s all part of the game. But if you aren’t as crazy as I am, you can buy these and regular ready to use tart bases at any grocery store, In Mumbai ‘Camy’ or ‘Nature’s Basket’ is a good place to shop for them.

Chicken mince filled puff pastry
Chicken mince filled puff pastry

These Vol Au Vent’s were made for a group of friends who had completely different tastes–the worse combination to entertain together if you ask me…those who loved meats and the other lot who didn’t even touch onion. And I had all of two hours to put snacks together. A quick peek into my pantry and i was set. I’d taken the easy way out. Dips with Apple and Kale Chips, Hummus with Pita Bread a Fresh Green and Citrus salad with Goat Cheese and these beauties that could be served two ways–with corn and cheese and mince meat.

To make the Vol au Vent’s refer to the recipe here.

Makes 24 pieces

Total time: 50 minutes

Cooking time: 30 minutes

Preparation time: 20 minutes

Skill Levels: Basic if buying ready-made puff pastry

Equipment needed: Oven, skillet

For the Corn and Cheese Filling

Ingredients:

  • 1 teaspoon butter
  • 1 teaspoon corn flour
  • 5 tablespoons finely chopped onion
  • 100 grams of boiled corn
  • 50 milk of milk
  • 100 grams of cheddar cheese
  • 1 teaspoon mixed herbs or a herb of your choice
  • Salt and pepper as per taste
  • 1 teaspoon olive oil
Creamy corn on hot puff pastry
Creamy corn on hot puff pastry

Method:

1. In a skillet heat the oil and add the onion till it is translucent. Add the corn flour and cook for 5 minutes, making sure the flour doesn’t burn.

2. Add the corn and stir well. Since it is boiled corn, you just need to cook it till it gets a golden colour.

3. Add the cheese and the milk, add the seasoning and herbs and cook till the corn is wrapped in a thick cheesy sauce.

4. Heat your vol-au-vent in a pre heated oven at 200 degree centigrade.

5. Fill in the hot cheesy corn mixture, sprinkle some cheese and serve hot. You could add a green leaf like a parsley or coriander to dress it up.

Fresh and herbilicious: chicken stuffed vol-au-vent
Fresh and herbilicious: chicken stuffed vol-au-vent

For the Chicken MInce Filling

Ingredients:

  • 1 teaspoon butter
  • 100 grams of washed chicken mince
  • 1 teaspoon mixed herbs or a herb of your choice
  • Salt and pepper as per taste
  • 1 teaspoon olive oil
  • 5 tablespoons of finely chopped onions

Method:

1. In a skillet heat the oil and add the onion till it is translucent. Add the chicken mince and saute it till cooked. You could add a little water to help the process. Cover the cook the mince as this speeds up the process.

2. Heat your vol-au-vent in a pre heated oven at 200 degree centigrade.

3. Fill in the mince. Dress it up with fresh coriander or thyme and serve hot.

 

 

 

 

 

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