Vol-au-vents gained significant popularity in the United Kingdom during the 1970s. These small puff pastry cases filled with savoury ingredients, such as chicken, seafood, or mushrooms, became a common feature at dinner parties, buffets, and festive gatherings.

2025年2月3日 · Don’t let the fancy French fool you; these vol-au-vent recipes are crazy-easy to make at home. They’re essentially puff pastry shells with a deep middle pocket for fun fillings, like Nutella, Brie, or shrimp.

2024年5月13日 · This creamy chicken vol-au-vent recipe is an easy yet impressive puff pastry appetizer. Thanks to some simple shortcuts, you'll get all the praise for half the work! Skip to main content

The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. If you use store-bought dough, they’re easy to shape. Here’s how to make them.

Today, vol-au-vent is typically served as a snack or an appetizer with either a chicken or fish filling. There is also a Belgian variety of vol-au-vent that can be found in most restaurants, filled with a combination of chicken, mushrooms, and tiny meatballs and served with a side of french fries or mashed potatoes.

2015年9月7日 · Vol-au-vents are best known for being filled with a creamy mushroom or salmon filling, but your flavour need not be restricted to the 1980s. Mark Dodson serves Wild mushroom, spinach and goat's cheese vol-au-vents with poached duck egg and pimento and Colin McGurran opts for a simple sausage and marmalade in his vol-au-vents.

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious!

Vol-au-Vent is the kind of dish that makes an appetizer feel like a main event. These puff pastry shells filled with savory ingredients are a perfect way to begin any meal. Whether you're preparing shrimp, ham, or ricotta and arugula, each bite offers a satisfying contrast between the light pastry and the flavorful filling.

Both chic and familiar, vol-au-vents consist of puff pastry, a chicken and vegetable garnish, and a creamy sauce that binds it all. This version pays tribute to the original French recipe.