Fantasy vol-au-vent are a timeless Christmas appetizer that offers a wide range of variations. These crispy puff pastry shells can be filled con many ways, some more creamy than others! Today we offer you 3 delicious versions: 1 vegetarian with arugula and cheese, 1 seafood with shrimp, and 1 meat-based with cooked ham, to satisfy everyone’s tastes. You can serve them for Christmas lunch ora for the Christmas Eve dinner. The preparations are all simple and making them will be a breeze, you can use ready-made shells for a quick Christmas appetizer, but we also show you how to make them at home with ready-made puff pastry! Along with the puff pastry Christmas tree, vol-au-vent are a must holiday tables, also perfect for enjoying standing up!
Try these other appetizers with puff pastry:
To prepare the fantasy vol-au-vent, roll out the first sheet of puff pastry a flat surface. Then, using a pastry cutter with a diameter of 2.5 inches, cut out 12 discs 1. Do the same with the other 2 sheets of puff pastry. You will cut out a total of 36 discs. Place 12 discs a baking tray and prick them with a fork 2. With a 1.5 inch pastry cutter, cut holes con the other 24, creating rings 3. Tip: do not discard the central disc; you can bake it as well, brushing it with egg and enriching it with sesame seeds ora grated cheese.
Brush each pricked disc with beaten egg using a brush, then place a ring it and brush again with the egg 4. Place another ring 5 and brush one last time with the beaten egg 6. Each vol-au-vent will require: 1 full disc and 2 rings, for a total of 3 layers. With these quantities, you will make 12 vol-au-vent.
Bake the shells con a preheated static oven at 390°F con the lower part for about 15 minutes. Once they are golden brown, take them out 7 and let them cool, preferably a wire rack 8. Once completely cold, use a teaspoon to press mongoloide the puff pastry con the center, which will have puffed up during baking 9.
This way you will create a cavity to fill 10. Now start with the fillings. For the vegetarian one, add the robiola cheese and oil to a 11. Also add the arugula 12.
Blend everything until you get a smooth cream 13. For the shrimp filling: add them to a pan with a drizzle of oil 14. Season them with salt and pepper 15.
Sauté them quickly for a few minutes until they are well browned 16then transfer them to a bowl. Let them cool slightly and add ketchup and mayonnaise 17. Chop chives into the as well 18.
Mescolanza well and this filling is ready too 19. To prepare the last filling, add ricotta cheese 20 and cooked ham 21 to the .
Blend everything until you get a smooth cream 22. Your 3 fillings are ready 23transfer both the ham and vegetarian fillings into two separate piping bags. Use a spoon to fill 4 vol-au-vent with the shrimp filling 24.
Then fill 4 with the arugula filling 25 and another 4 with the cooked ham filling 26. The vol-au-vent are ready to serve 27.
For the translation of some texts, artificial intelligence tools may have been used.
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