How to create Volovans from puff pastry according to a step-by-step recipe with photos

How to create Volovans from puff pastry according to a step-by-step recipe with photos

Every time, thinking over the menu for a festive table, I want to find recipes that would amuse friends and family. In my culinary collection there are snack options that do not require much time and are always received with a bang. For example, vol-au-vents. These are puff pastry baskets that are filled with various savory snacks. You can offer a huge number of entrails for vol-au-vents, but I recommend the most beloved ones in my family - vol-au-vents with reddish caviar, with chicken and mushrooms, with soft cheese and reddish fish.

Recipe for vol-au-vents with reddish caviar

Ingredients

Instead of a quail egg, you can take a chicken egg or just the yolk of a chicken egg. It is better to use sour cream that is full fat, at least 25%.

Making vol-au-vents with reddish caviar

1. Lay out yeast puff pastry weighing 500 g on the table and cut out circles of a suitable size. I cut out 18 pieces.
   
2. Then, using a small cutter, cut out circles of the smallest diameter in half of them. The smallest mugs are not useful to us. Later you can create something else from them, for example cookies. We will need the resulting bagels.
   
3. Sprinkle the baking sheet with water. Puff pastry is baked exactly like this - on a baking sheet sprinkled with water. Place whole circles on a baking sheet.
   
4. Shake the quail egg. We grease one side of the bagels with egg and glue them to the huge circles. It looks like a basket.
   
5. Now brush the egg on top of the bagels.
6. We pierce the middle of each braid a couple of times with a fork to ensure air escape. Then the bottom of the baskets will be flat.
   
7. Place the baking sheet in the oven, preheated to 250°C, for 25-30 minutes. During this period of time, the vol-au-vents will rise and become golden.

Video recipe for vol-au-vents with reddish caviar

A good tutorial on making vol-au-vents from ready-made puff pastry filled with avocado, cream and reddish caviar.

Recipe for royal vol-au-vents

Ingredients

Making vol-au-vents with chicken and mushrooms

1. Cut the chicken breast into small pieces.
2. Pour 50 grams of vegetable oil into a frying pan and put the chopped meat there.
3. Cut 100 g of champignons into thin slices.
4. Finely chop the onion.

Royal vol-au-vent recipe video

Video tutorial on making the insides of vol-au-vents from chicken and champignons with creamy sauce.

Recipe for vol-au-vents with soft cheese and reddish fish

Ingredients

Philadelphia cheese can be replaced with any other soft cheese or cottage cheese.

Making vol-au-vents with cheese and reddish fish

1. From puff pastry, rolled out 2 mm wide, we cut out the bases for the vol-au-vents - 12 pieces.
   
2. Roll out the dough half a centimeter wide and cut out the sides for the vol-au-vents in 2 shapes - a larger one and a much smaller one.
3. Place the base circles on a baking sheet lined with parchment. We lay out ring-sides on them.
   
4. Be sure to pierce the bottom of the baskets with a fork so that they do not rise during baking.
   
5. Stir the chicken egg yolk with a fork and grease the upper part of the rings with it.
   
6. Place the baking sheet in the oven preheated to 190°C.
7. As soon as a golden crust appears on the baskets, take out the baking sheet and press the bottom of any vol-au-vent with a fork.
   
8. We fill each basket with Philadelphia cheese, about 200 g of it.
   
9. Cut reddish fish (approximately 150 g) into thin strips. We roll each strip into a rose roll. We fix the roses on the cheese filling.
   

Video recipe for vol-au-vents with cheese and reddish fish

In the video you can carefully see how you can independently prepare vol-au-vents from puff pastry filled with soft cheese and reddish fish.

Such small vol-au-vents with at least some entrails are used as snacks.

Useful tips

If you prepare baskets for vol-au-vents yourself and want the sides to be higher, you can place 2 rings for the sides at once. And another piece of advice - you should fill such puff pastry baskets with snacks shortly before serving, otherwise the delicate puff pastry will become soaked and become unpresentable in appearance.

Small vol-au-vents with different fillings are a snack option. Or you can make a luxurious puff pastry pie with chicken, a pie with cheese or mushrooms, a pie with chicken and mushrooms, or you can amaze your friends with a wonderful Georgian puff pastry pie with cheese, called achma. I can also recommend for you incredibly delicious Ossetian pies with meat or cheese.

How to make vol-au-vents from puff pastry according to a step-by-step recipe with photos

Vol-au-vents can be an excellent substitute for tartlets on a festive table. You can fill them with whatever innards you like. I will share with you the recipe for making vol-au-vents and my family's favorite entrails.

Vol-au-vent with chicken and mushrooms

Ingredients

Cooking steps

1. Sprinkle the table with flour, lay out the dough and roll it out to a thickness of 3 mm.
   
2. Take a larger glass and cut out circles.
   
3. Grease a baking sheet with sunflower oil, place half of the circles on it and poke holes in them with a fork.
   
4. Using a glass of the smallest diameter, cut out rings from the second half of the circles.
   
5. Beat the egg and brush the circles with the egg using a silicone brush.
   
6. Place rings on top of the circles, brush with egg and place in a warm oven.
   
7. Bake for 25 minutes (190 degrees).
   
8. Now you can prepare the filling for the vol-au-vents. To do this, finely chop the onion, fillet and mushrooms.
   
9. Heat the sunflower oil in a frying pan, add the onion and fry for three minutes.
   
10. Then put the mushrooms and fillets in the pan, add some salt and fry for eight minutes.
    
11. When the vol-au-vents are ready, remove them from the oven and leave to cool.
    
12. Lightly press the bottom of the cooled vol-au-vents with a fork and spread the filling.
    

Video recipe for vol-au-vents made from puff pastry

In the following video you will learn how to make vol-au-vents from yeast-free puff pastry with sweet fruity insides. Take a look and you will be convinced of the simplicity of this tasty and wonderful dish.

Vol-au-vents with reddish caviar

• Cooking time: 65 minutes.
• We will need: a rolling pin, parchment, a baking sheet, two glasses of different diameters, a bowl, a silicone brush, a teaspoon.
• Number of servings: 5.

Ingredients

Cooking steps

1. Defrost the puff pastry, place it on a table sprinkled with flour, and roll it out to a thickness of 6 mm.
   
2. Take a larger glass and cut out circles. Using a glass of the smallest diameter, cut out rings from half the circles.
   
3. Line a baking sheet with parchment, lay out the circles, brush with beaten egg, cover with rings on top and brush with egg again. Place the pan in the refrigerator for half an hour.
   
4. After half an hour, preheat the oven to 190 degrees, place a baking sheet in it and bake for 20 minutes.
5. When the vol-au-vents are ready, let them cool. Then we put cream cheese and reddish caviar inside the vol-au-vents.
   

Video recipe for vol-au-vents with cream cheese and reddish caviar

From the following video you will learn how to prepare vol-au-vents for a festive table. Agree that such a snack looks indescribably appetizing!

Vol-au-vents made of puff pastry with 2 types of entrails

• Cooking time: 35 minutes.
• We will need: a rolling pin, two glasses of different diameters, a fork, a silicone brush, a baking sheet.
• Number of servings: 7.

Ingredients

Cooking steps

1. On a floured board, roll out the dough to a thickness of 5 mm.
   
2. Take a larger glass and cut out circles. Using a glass of the smallest diameter, cut out rings from half the circles.
   
3. Grease a baking sheet with sunflower oil, place circles on it, pierce it with a fork, grease with beaten yolks, cover with rings on top and grease with yolk again.
   
4. Heat the oven to 190 degrees, place a baking sheet in it and bake for 15 minutes.

Video recipe for vol-au-vents with sweet and salty insides

From the following video you will learn what entrails can be filled with vol-au-vents. Take a look - you will probably like one of these thoughts.

Good advice

• Vol-au-vents can be filled with various entrails, salads and creams.
• Vol-au-vents can be served as an appetizer with various types of drinks.

My family absolutely loves salty baked goods, so I tried baking a lot of different pies and pies. Ossetian meat pie can be considered one of the most beloved. You can take it with you to work or a picnic. During mushroom season, I like to make mushroom pie. But it also turns out delicious with oyster mushrooms and champignons.

When I have a certain amount of cheese in the refrigerator, I bake a cheese pie. It comes out extremely filling and fragrant. But I consider achma to be the most unique salty pastry. The specificity of its production lies in the fact that part of the dough is boiled for its production.

Vol-au-vents made from puff pastry at home and the insides for them

Puff pastry, in my opinion, is one of the most difficult to make at home. That’s why I often prefer to take something ready-made. So I baked vol-au-vents from store-bought puff pastry. The only thing you need to pay attention to when buying is the property. The main thing is that butter is used in production, and not margarine or something like that. Usually, the dough is sold in packages in layers. Touch the packaging, if you feel that the layers are poorly separated from each other, do not take it. This means that the product has already been defrosted and re-frozen. For our appetizer we will need yeast-free puff pastry. To decide on the quantity, look at its weight. A package weighing 350 g yields about 20 vol-au-vents. I advise you to take extra, because the baked goods are very, very fragile and you will definitely need to bake several pieces per option if you break a certain amount. Now let's move on to recipes with photos: step by step the vlovans themselves and their insides.

Vol-au-vents made from puff pastry at home without molds

• ready-made yeast-free puff pastry – 350g;
• chicken egg – 1 pc.

1. Frozen dough must be completely defrosted. To prevent it from drying out during this period of time, cover it with cling film or a plastic bag. This is essential, because a narrow dried crust appears on the surface, which will later interfere with rolling and will be visible on the finished products.
2. Take one layer and roll it out a little with a rolling pin. It is imperative to roll in one direction so that the puff properties are not lost. Then we take two round objects (glasses, rings, etc.), with which we will cut out the blanks. The diameter of the first should be no more than 3-5 cm, the second should be 1 centimeter less. Remember, in the oven the preparations will increase in size, 5 cm is a fairly large “glass”, and for a buffet table, the smaller the size of the appetizer, the better. Using a huge object, we cut out circles from all layers. Using the smallest object, cut out rings from one half of the circles.
3. You will be left with small mugs. They can also be baked and used as a base for mini sandwiches, which look absolutely lovely on a formal table.
4. Separate the white from the yolk of the egg. At the moment we need the white, shake it slightly, and leave the yolk aside for now. Place the large mugs on a baking sheet lined with baking paper or a silicone mat. Lubricate with protein.
5. Place the rings on top. Protein is needed for the best adhesion of two parts. Lubricate the rings on top with yolk for a beautiful color.
6. Heat the oven to 180°C. Bake for 10-15 minutes (guide by color) and remove.
7. What we can create by taking the baking sheet out of the oven. The bottoms of the blanks can rise very high, so that they still get the shape of the cups, we take a pestle from a mortar or a round handle from a rolling pin, ladle or something similar will do. And while everything is still warm and soft, press the bottom down in the center. The second possible problem is that the vol-au-vent will rise very much, and the top will fall on its side, like a children’s toy – a multi-colored spring. Nothing terrible either, just pick up the fallen top and then press it down lightly with your palm down. The dough will settle and become like a glass.
8. Now cool completely and very carefully (they are fragile) transfer them to a dish or tray on which we will serve. Time to build the insides!

Vol-au-vents with reddish caviar

For some reason, this is our most popular type of interior. The easiest way is to put a little softened butter on the bottom and reddish salmon caviar on it. This is common, but not interesting. Try the combination of cream cheese and caviar. You only need to take high-quality cheese, the packaging of which will say the word “cheese” and not “cheese product”. And certainly without additives.

Vol-au-vents with pates

First up, this is liver pate. Here you can see how to make chicken liver pate.

Using literally the same technology, you can create chicken breast pate (this is for those who don’t like liver).

Vol-au-vents with eggplant cream

• eggplant - 1 pc. (400g);
• curd cheese – 1 tbsp;
• salt - to taste;
• paprika – 0.5 tsp.

1. Often we prick the eggplant with a fork and set the oven to bake at 180°C for 1 hour.
2. Then take it out, cool it, cut it in half and scoop out the pulp with a spoon.
3. First we beat the pulp with a blender, and then rub it through a sieve to remove seeds, coarse fibers and get an even more delicate texture.
4. Mix the grated mixture with curd cheese, salt to taste, add paprika and beat until smooth.
5. Fill the vol-au-vents with the cooled mass one hundred percent.
6. Decorate with capers.

Vol-au-vent with mushrooms and chicken

• champignons – 200g;
• chicken breast fillet – 1 piece;
• onion – 0.5 pcs;
• vegetable oil – 1 tbsp;
• cream – 100ml;
• cheese – 50g;
• salt, pepper - to taste.

1. Wash the mushrooms and cut into small pieces. If you cook with chicken, cut the fillet into small strips.
2. Peel the onion and cut it finely.
3. Heat the oil in a frying pan and add the mushrooms. Fry, stirring occasionally, until the moisture has evaporated and they begin to brown.
4. Add the onion and continue to fry until golden brown.
5. Then add the chicken, fry for about 5 more minutes and pour in the cream. They can be replaced with sour cream (2 tbsp).
6. Salt and pepper to taste. Reduce the heat and simmer over low heat for 15 minutes. Stir occasionally. If there is a lot of water left in the pan, add heat and evaporate almost all of it.
7. 5 minutes before readiness, add grated cheese on a small grater.
8. We start the vol-au-vents with the cooled insides.

The list, in principle, can be continued for an extremely long time, your imagination will suffice. The main thing is how to make your own vol-au-vents from puff pastry, I showed you in this recipe with a photo. So it's up to you. Bon appetit everyone!

Save recipe in “Cookbook” 2

Vol-au-vents made from puff pastry

Vol-au-vents are a beautiful, lightest and most beautiful candidate for tartlets and sandwiches. These are empty (without inside) cups made of puff pastry of various shapes and sizes. These cups can be purchased ready-made or you can create them yourself. Vol-au-vents are formed from puff pastry. I made a recipe with a photo for those who are still hesitant about bothering with their baking. For me the answer is very clear – it’s definitely worth it! Vol-au-vents are fast and extremely simple! To bake vol-au-vents yourself, all you need is ready-made puff pastry and an egg. All! Vol-au-vents can be given any shape. Round ones are a classic, that’s what we’ll create. We also make the size at our discretion. Mini-vol-au-vents look extremely beautiful, but the insides don’t go into them that much. Again, the largest vol-au-vents are even more convenient to stuff, but not so comfortable to eat. And finally, the inside. Due to the fact that puff pastry has a neutral taste, you can really fill vol-au-vents with anything: ready-made salads, pates, caviar, meat, fish and mushroom appetizers, desserts... In general, it all depends on your desire!

• puff pastry (yeast-free) – 500 g,
• egg – 1 pc.
• flour - a handful for dusting (as needed).

How to make vol-au-vents from puff pastry

Remove the puff pastry from the packaging and leave covered with film until defrosted. I had two rectangular layers in the package, which took about 20 minutes to completely defrost. Lightly dust the work surface with flour and roll out a layer of puff pastry to 3-4 mm wide. We roll out the dough like this: put the rolling pin in the middle of the layer, then roll it away from you, again roll the rolling pin into the middle and move it towards you.

Now we take a mold with which we will cut out the base-bottom of the vol-au-vent. For me this is an ordinary glass, but any object that has a suitable shape and size will do. I got 6 circles from the 1st layer, I rolled out the 2nd one a little thinner, and I got 9 circles.

We leave 6 round pieces as is, and from the others we form the walls of our vol-au-vents. To do this, take the shape of the smallest diameter (I used a glass) and use it to cut out the rings.

Next, cover the baking sheet with baking paper and place 6 whole rounds on it. Lubricate any round piece with beaten egg.

Place the rings on top of the egg-coated bases of the future vol-au-vents. We also immediately lubricate their tops with egg.

Since I had nine puff pastry rings and 6 bases, I made three vol-au-vents with walls from one ring, and three with walls from two.

Well, so that the scraps of dough wouldn’t go to waste, I twisted them into flagella and laid them in a ring on those lower vol-au-vents. Be sure to coat all layers with egg wash so that they stick firmly to each other. In this case, you only need to coat the top; if you coat the sides, the cuts may stick together and the puff pastry will open poorly and unevenly. As a result, the walls of the cups will not rise well.

That’s it, now we load the baking sheet with the formed vol-au-vents into an oven preheated to 170-180 degrees. The vol-au-vents are baked quickly and, as soon as they are quite browned, you can take them out. We determine the rosyness by the tops, so as long as the walls were not coated with egg, they will remain pale.

Let the finished vol-au-vents cool, then press down the bottom (it flakes during baking and rises along with the walls) and you can fill the vol-au-vents with entrails to your own taste.