Pea and watercress vol au vents

Pea and watercress vol au vents
  • Serves icon Makes 24 vol au vents
  • Time icon Hands-on time 50 min. Oven time 15-18 min

Serve these moreish vol au vents with a creamy watercress and pea filling, then top with radish or smoked trout to feed a crowd.

Looking for more party food ideas? How about our gunpowder potato puffs?

 

Nutrition: per radish vol au vent

Calories
155kcals
Fat
10.2g (5g saturated)
Protein
3.7g
Carbohydrates
11.5g (0.7g sugars)
Fibre
1.4g
Salt
0.3g
Calories
155kcals
Fat
10.2g (5g saturated)
Protein
3.7g
Carbohydrates
11.5g (0.7g sugars)
Fibre
1.4g
Salt
0.3g

Ingredients

  • 2 x 375g ready-rolled all-butter puff pastry
  • 1 medium free-range egg, beaten

For the filling

  •  250g peas, cooked
  • 70g watercress, plus extra sprigs to garnish
  • 30g pecorino or a vegetarian alternative, finely grated, plus extra shavings to garnish
  • 30g toasted walnuts
  • 70g crème fraîche
  • Grated zest and juice ½ lemon

To serve

  • 150g radishes, sliced (enough for 12 vol au vents)
  • 100g smoked trout (enough for 12 vol au vents)

You’ll also need

  • 6.5cm cutter or a glass
  • 3-4cm cutter or a shot glass/spice jar lid/bottle top

Method

  1. Heat the oven to 180°C fan/gas 6. Unroll the puff pastry and use a 6.5cm cutter/glass to cut out 48 rounds from the pastry (re-roll the scraps). Put 24 of the rounds on a large lined baking sheet and brush lightly with beaten egg.
  2. With the remaining rounds, cut a 3-4cm circle out of each to form a ring (see Don’t Waste It).
  3. Place the rings on top of the egg-washed rounds, then brush again with egg. Bake in the oven for 15-18 minutes until golden brown, puffed up and cooked through. Set aside to cool.
  4. For the filling, whizz the peas, watercress, cheese and toasted nuts in a food processor. Add the crème fraîche, lemon zest and juice, then season (the cheese may be salty, so go easy).
  5. To fill the vol au vents, spoon in the pea and watercress filling, then top with radish slices or a piece of trout. Garnish with cheese shavings and watercress and serve straightaway.

delicious. tips

  1. Don’t waste it: Use any leftover pastry to make cheese straws: roll out pastry, sprinkle with grated cheese and a little salt, then slice into strips and bake with the vol au vents.

  2. Make the vol au vent cases up to 2 days ahead and store in an airtight container.

Recipe By

Jules Mercer

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Favourite vegetarian recipes

Giant mushroom vol-au-vent

The sharing dish just got a whole lot more fun with our giant mushroom vol-au-vent...

Save recipe icon Save recipe icon Save recipe

Chicken curry puffs

An alternative to samosas, these chicken curry puffs are made with puff pastry and flavoured...

Save recipe icon Save recipe icon Save recipe

Vegetarian Christmas canapé recipes

Gunpowder potato puffs

These easy, Indian-style puff gunpowder potato puffs are almost too good to share… but they...

Save recipe icon Save recipe icon Save recipe

Sausage roll recipes

Cheese and chutney sausage rolls

Make these cheese and chutney sausage rolls, with a grating of mature cheddar and any...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.