Vol-au-vents are ideal for a street party as they’re easy to hold and the possibilities for filling them are endless. We asked some of our favourite food writers for their ideas to give you inspiration.
SABRINA GHAYOUR-LYNN – “No-brainer: I have fond childhood memories of mushroom cream-filled vol-au-vents.”
BECKY EXCELL – “My ultimate filling is pork, ginger, spring onions and sesame – my favourite dim sum filling.”
CHETNA MAKAN – “I’d serve them filled with roasted smashed aubergine cooked with onions and tomatoes. I love that!”
MELISSA THOMPSON – “I’m a classic vol-au-vent person: prawn, egg or avocado mayo, with loads of chives on top.”
ROSIE REYNOLDS – “I’d do a classic prawn cocktail with spicy marie rose sauce made with mayo and sriracha.”
URVASHI ROE – “Bateta nu shaak – a very simple Gujarati potato curry – would make a wonderful filling. I’d drizzle them with a green chilli and coriander chutney, and sprinkle over some toasted sesame seeds.”
JOHN GREGORY-SMITH – “Creamy mushrooms with a little rose harissa to make them pop!”
GEORGINA HAYDEN – “We’d always have something prawn-based as our filling because most of my family are pescetarian, and it just feels so retro and decadent. I love a bloody mary prawn filling: tomato-mayo base, splash of vodka, dash of hot sauce, some Worcestershire sauce and celery salt, then cress to finish.”
VICTORIA PREVER – “Vol-au-vents demand a nostalgic filling. My favourite would be soft, sticky, caramelised red onions topped with a good amount of melted goat’s cheese.”
DOMINIQUE WOOLF – “My ultimate filling would be Thai yellow egg curry, inspired by a dish I had with soft-boiled eggs that were fried whole and simmered in a creamy, aromatic sauce. It worked so well with the egg, and would be perfect encased in pastry!”
TIFF CHANG – “I’d go for chopped kimchi, spicy BBQ pork belly, gochujang mayo and crispy shallots.”
Celebration vol-au-vents
These retro pastry cases are easy to make. For a vegan version, use shop-bought puff pastry (many are vegan, but check the label to ensure they’re not ‘all-butter’), then brush with plant milk instead of egg. Cassie Best
