RIVKA'S VOL-AU-VENTS
Make and share this Rivka's Vol-au-Vents recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fry the onion in oil until golden, add the mushrooms and cook until soft.
- Add the mushroom cube dissolved in water.
- Cook a further few minutes, and add the cornflour paste to thicken, if needed.
- (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed.
- Cut half the circles with a smaller circle cutter to make an O shape in the center.
- Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
- Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
- Cool and fill with the warm filling and serve.
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Alex Uzun
[email protected]I've made these vol-au-vents several times now and they're always a hit. They're a great way to use up leftover chicken or turkey.
Charles Kj
[email protected]These vol-au-vents are perfect for a quick and easy appetizer. They're also very versatile. You can fill them with anything you like.
Kuda Zinyemba
[email protected]I'm not a very experienced cook, but I was able to make these vol-au-vents without any problems. The recipe was easy to follow.
Piyush Chand
[email protected]These vol-au-vents were a bit challenging to make, but they were worth the effort. They were a big hit at my party.
Gail Nolan
[email protected]I made these vol-au-vents for my family and they loved them! They're now asking me to make them again for our next party.
Faith Ifeoma
[email protected]These vol-au-vents were delicious, but they were a bit too rich for me. I think I'll try making them with a lighter filling next time.
Kennedy Adutwum
[email protected]I'm not a fan of mushrooms, but I still enjoyed these vol-au-vents. The pastry was flaky and the filling was creamy and flavorful.
Shaquanda Robinson
[email protected]These vol-au-vents were very good, but I think they would have been even better if I had used fresh mushrooms instead of canned.
Jan Sher
[email protected]The vol-au-vents were a bit too oily for my taste. I think I'll drain them better next time.
Hosea Kipyator
[email protected]These vol-au-vents were a bit bland. I think I'll add some extra herbs and spices next time.
Leo Khan
[email protected]I had a hard time finding puff pastry dough at my local grocery store. I ended up making my own, which was more work but still worth it.
db saud
[email protected]The vol-au-vents were a bit too salty for my taste, but otherwise they were very good.
Cassandra George
[email protected]These vol-au-vents were a bit more time-consuming to make than I expected, but they were worth the effort. They were absolutely delicious.
Musa Muyinda
[email protected]I'm so glad I found this recipe. These vol-au-vents are now my go-to appetizer for any party or gathering.
Schaba Matoetoe
[email protected]These vol-au-vents are perfect for a party or special occasion. They're elegant and delicious.
Nidai Masoyin Manzo Ne Saw
[email protected]I love how easy this recipe is to follow. Even a beginner like me can make these vol-au-vents look like they came from a bakery.
Abeed Khan
[email protected]These vol-au-vents were delicious! The pastry was light and airy, and the filling was rich and flavorful.
Njambwe Tv
[email protected]I made these vol-au-vents for a special occasion and they turned out beautifully. The recipe was easy to follow and the results were impressive.
Tariq hussain Naich
[email protected]Rivka's Vol-au-Vents were a showstopper at my dinner party! The flaky pastry and creamy filling were a hit with everyone.