Veggie Mini Vol-au-Vents#SundayFunday

These are excellent party appetizers, try them and your guest will enjoy them. We enjoyed these, could not stop at one, so make more in case, your guest ask for another one.

Ingredients 

15 Mini Vol-au-vents Shells - used ready shells
For the Filling 

¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce

¼  Teaspoon Mixed Herbs

¼  Teaspoon Red Chilly Flakes

Salt to taste 

Cheddar Cheese as required
Method

Parboil all the veggies and keep aside.
In a sauce pan heat the Bechamel Sauce, mix well to make it smooth and lump free, add rest of the ingredients except the cheese. Taste for salt and add accordingly. Keep aside to cool.

To Assemble 
Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too). 

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give a little depth).  Like wise prepare all the shells.  Arrange them in a lined tray.

Place a teaspoon of filling

Grate the cheese on top

Place it in the oven bake  till the cheese melts say about 7 -10 minutes or so.

Serve and Enjoy!!

Labels :  Vol-au-Vents, Vegetarian, Cheddar Cheese, Party pleasers, Baked, Puff Pastry, Bechamel Sauce, Sunday Funday

Tea Party 

• Banana Peanut Butter Cookies by Food Lust People Love
• Caramel Apple Tea Rub for Pork by A Day in the Life on the Farm
• Chamomile Spring Veggie Chowder by Culinary Cam
• Ginger Basil Tea by Amy's Cooking Adventures
• Veggie Mini Vol-au-Vents by Sneha's Recipe

PRAWN MINI VOL-AU-VENTS IN TORNADO SAUCE #FISH FRIDAY FOODIE

This group is a brain child of Wendy ,  our host of the month, if you wish to join this group, kindly send her an email with your blog url at (wendyklik1517@gmail.com) and she will gladly add you to the group.  The theme of the month is appetizers or first courses that include fish and/or seafood.

I have made party appetizers, try them and your guest will enjoy them.  We enjoyed these, could not stop at one, so make more in case , your guest ask for another one.

Ingredients

12 Mini Vol-au-vents Shells - used ready shells

For the Prawn Marination
24 Prawns - cleaned and de-veined
1 Tablespoon Olive Oil
1 Teaspoon Fresh Ground Black Pepper
1/2 Teaspoon Salt or to taste
1 Teaspoon Lime juice

For the Tornado Sauce
100 ml Single Cream
1 Tablespoon Butter
1 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 tsp Chilly flakes
5 Cloves Garlic - finely chopped
1/2 Teaspoon White Pepper powder
A pinch of salt
1/2 Teaspoon Tobassco sauce
2 Cubes Cream Cheese
1/2 Teaspoon Mustard Sauce

Cheese slices or grated cheese as required

Method

Marinate the prawns with the given ingredients and keep it in the refrigerator for at least 15 minutes.  After 15 minutes, saute the prawns in a pan till it turns  pink.  Keep aside.

In the meantime let's make the sauce
In a pan heat oil, fry onions in till brown.  add garlic fry again,  add spices and sauces fry again add cream mixed in water (diluted) stir continuously add, cheese and little water to make it saucy. Bring it to a just boil, add mustard paste stir take off flame.

To Assemble

Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too).

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give  a little depth). 

Like wise prepare all the shells.

Arrange them in a lined tray, place a prawn at the bottom.

Pour the sauce  

Again place a prawn on top.

Cut the cheese slice to fit the shell, garnish with a red capsicum piece and place it in  the oven till the cheese melts say about 10  minutes or so.

Take them off and serve as appetizers to your guest ...enjoy.

My Notes: 

I have used cheese slices since it look neat when serving to your guest, can use grated cheese too.
Can serve this sauce with chips or pitta bread or chicken roulade.

Labels :  Appetizer, Fish, Fish Friday, Jams & Sauces, Starters, Tornado Sauce, International Cuisine, Puff Pastry

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