Clodagh's vol au vent masterclass... Yes, they're back!
Now, it's official... the vol au vent is back! Last week saw sales of the 1970s party favourite soar - and supermarket websites were running out of them! But who needs a supermarket vol au vent when you can make your own. Clodagh McKenna joins us with a masterclass to make your own and have your guests fighting for more this Christmas!
Vol au vents
Serves 12
Ingredients
350g all butter puff pastryFlour, for dusting1 large egg yolk mixed with some water to loosen
Method
1. Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.
2. Roll out the pastry on a lightly floured surface and cut into 12 x 6cm circles using a fluted cookie cutter. Score a smaller circle inside each one again using a fluted cookie cutter, leaving a 1cm border, taking care not to cut the pastry all the way through.
3. Place the circles on the baking tray and lightly egg wash the circles. Bake in the pre-heated oven for about 15 minutes until puffed up, crisp and golden. Leave to cool on a wire rack.
4. Using a knife cut the top lid/hat off the vol au vents and carefully hollow out a hole in each one.
Creamy chicken and leek
Serves 12
Ingredients
120g chicken breast fillet
180ml chicken stock
1 tbsp olive oil
50g pancetta
½ small leek, finely sliced
1 garlic clove, crushed
1 shallot, finely chopped
1 tsp fresh thyme leaves, chopped
30ml white wine
30ml double cream
Sea salt and freshly ground black pepper
Method
1. Place the chicken and stock in a small saucepan and bring to a gentle simmer over a medium heat. Reduce the heat to low and cook for 5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
2. Place a frying pan over a medium heat, pour in the olive oil, followed by the pancetta and cook for 5 minutes. Add the leeks, shallots and garlic and cook, stirring, for a further 3 minutes and then mix into the chicken.
3. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes, then stir in the double cream and fresh thyme. Add the chicken mixture and heat through. Season with sea salt and freshly ground black pepper.
Mushroom and tarragon
Serves 12
Ingredients
Olive oil
250g chestnut mushrooms, sliced
2 cloves of garlic, crushed
1 tbsp fresh tarragon, finely chopped
1 tbsp fresh lemon juice
2 tbsp crème fraîche
Sea salt and freshly ground black pepper
Method
1. Place a frying pan over a medium heat and add the olive oil. Add the mushrooms and garlic to the pan, season with sea salt and freshly ground black pepper. Toss and cook for 5 minutes until the mushrooms are golden in colour
2. Reduce the heat to low and add the crème fraiche, tarragon and lemon juice. Stir and cook for 2 minutes.
Prawn cocktail
Serves 12
Ingredients
1 tbsp good quality mayonnaise
1 tsp tomato ketchup
¼ tsp Worcestershire sauce
½ tsp capers
1 tsp chopped fresh dill
Pinch of smoked paprika
100g cooked prawns
Sea salt and freshly ground black pepper
Method
1. Mix together the mayonnaise, tomato ketchup and Worcestershire sauce until you have a smooth consistency.
2. Finely chop the capers and add them to the sauce along with the fresh dill and a pinch of paprika and the cooked prawns.
3. Season with sea salt and freshly ground black pepper, stir and keep chilled until you are filling your vol au vents.