ROAST VEGETABLE AND FETA VOL-AU-VENTS
Suggested for a teen party in Recipe+ They suggested you could make up the vegetable and corn mix the day before, store covered in refrigerator.
Provided by ImPat
Categories Yam/Sweet Potato
Time 1h30m
Yield 48 vol-au-vents, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 20C or 180C fan forced.
- Line 2 baking trays with baking paper.
- Combine pumpkin, kumara and capsicum in a large bowl.
- Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.
- Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
- Replacebaking paper on trays and arrange vol-au-vent cases on prepared trays and spoon vegetable mixture into cases and sprinkle with a little fetta and bake for 10 to 12 minutes or until heated, switching trays between shelves halfway through baking.
- Serve.
Nutrition Facts : Calories 943.5, Fat 59.3, SaturatedFat 17.4, Cholesterol 22.2, Sodium 775.1, Carbohydrate 88.9, Fiber 5, Sugar 7.3, Protein 16.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zoe Wathey
[email protected]Overall, I thought these vol-au-vents were a good recipe. They were easy to make and they tasted good. I would definitely make them again.
Shadytwal Family
[email protected]The vol-au-vents were good, but I think I would have preferred a different type of cheese. Maybe cheddar or mozzarella.
Lineo Ntsitsi
[email protected]These vol-au-vents were a bit too oily for my taste. I think I would drain the roasted vegetables more thoroughly next time.
wanele ongeh
[email protected]I had trouble getting the pastry dough to puff up. I think I might have rolled it out too thin.
Daria Sherwani
[email protected]These vol-au-vents were a bit bland for my taste. I think I would add some herbs or spices to the roasted vegetables next time.
Kaleshwar Kushwaha
[email protected]I've made these vol-au-vents several times and they're always a hit. The roasted vegetables and feta cheese are a perfect combination.
Usmani Jutt
[email protected]These vol-au-vents are so easy to make and they're always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Joe Boswell
[email protected]I followed the recipe exactly and the vol-au-vents turned out perfectly. They were flaky and golden brown, and the roasted vegetables and feta cheese were a delicious filling.
Arifa MurtazA
[email protected]These vol-au-vents were a bit more work than I expected, but they were worth it. The roasted vegetables were delicious and the feta cheese added a nice touch. I would definitely make these again for a special occasion.
Morris McNeely
[email protected]I love how versatile this recipe is. I used a variety of roasted vegetables and cheeses, and they all turned out great. These vol-au-vents are perfect for a party or a weeknight dinner.
Marcheree de Jager
[email protected]These vol-au-vents were easy to make and turned out great! I used a store-bought puff pastry dough and it worked perfectly. The roasted vegetables and feta cheese were a delicious filling.
Serious Boy
[email protected]I made these vol-au-vents for my family and they loved them! The vegetables were roasted to perfection and the feta cheese added a nice tang. The pastry was also very good.
Alone Badboy
[email protected]These vol-au-vents were a huge hit at my dinner party! The combination of roasted vegetables and feta cheese was delicious, and the pastry was flaky and golden brown. I will definitely be making these again.