Ingredients
15 Mini Vol-au-vents Shells - used ready shells
For the Filling
For the Filling
¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce
¼ Teaspoon Mixed Herbs
¼ Teaspoon Red Chilly Flakes
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.
Salt to taste
Cheddar Cheese as required
Method
Parboil all the veggies and keep aside.Method
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).
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
