Best Turkey Carbonara Vol Au Vents Recipes

TURKEY CARBONARA VOL AU VENTS

Steps:

• Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden.
• Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender.
• Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.

CHEESE AND OYSTER VOL-AU-VENTS

Steps:

• Place half a teaspoon of cream cheese into each vol-au-vent shell.
• Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
• Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
• Place a teaspoon of mixture on top of each oyster.
• Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
• Allow 5-10 minutes cooling time before serving.

MUSHROOM VOL AU VENT

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.

OYSTER VOL-AU-VENTS

Steps:

• Pat the oysters dry with paper towels and set aside.
• Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
• Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
• Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
• Preheat the oven to 200ºC.
• Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce.
• Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
• Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.