With Christmas only two days away, I’m going to share one last recipe with you all before taking a short break during the holidays. We all know vol au vents as a main course, but you can so easily turn them into little appetisers as well. I went for a sweet version made with only 3 ingredients in the filling: blackberry jam, goat cheese and dill. Making the vol au vent cases is so easy and fail-proof! I would recommend making these at the very last minute, so they can be eaten warm.
If you’re looking for some more inspiration for Christmas, have a look through all my Christmas inspiration posts. There are some great starters there, some soups & salad starters, some main courses (including a Vegetarian Wellington) and some great little desserts! Hope you all have a wonderful Christmas and that I may see you all again on my blog in the New Year!
Makes: +- 20 vol au vents
- 250g blackberry jam
- 250g goat cheese
- a few sprigs of fresh dill
- 2 puff pastry rolls (+-375g each)
- 1 egg yolk
Roll out the puff pastry, if it comes fresh out of the fridge leave it sit for a while first so you don’t break the pastry when you roll it out. To make the vol au vent you’ll need two pastry cutters, I went for round ones but you can go for a round one and a star shaped centre, or ribbed ones to make it look more like a vol au vent case. Whichever you go for, make sure that one shape is bigger than the other.
Now go around the pastry and cut out the bigger shape first, between 7-9cm is ideal in width. Then take half of them and cut out the smaller shape out of the bigger ones. You’ll end up with 1 big circle, one ring and one smaller circle for each vol au vent.
Mix the egg yolk and brush it along one side of the ring. Place it on top of the bigger circle. This will become your vol au vent case. The smaller circle you have left can then be used as a little hood on top of our cases. Add dollop of goat cheese and an equal amount of jam in the cases. You can either place them side by side or put a layer of jam on the bottom, then add goat cheese on top. Finish off with a small bit of fresh dill on top.
Brush some more egg yolk on top of the ring now and do the same for the little tops. The egg yolk will give them a lovely colour but also help to keep the layers stuck together when they go in the oven. Place the vol au vents and their tops on some non-stick baking paper in the oven at 200C/180C fan/gas 6 for 15 minutes. Enjoy and Merry Christmas!