Pea and watercress vol-au-vents
- Portion size: Makes 24 vol au vents
- Hands-on time 50 min. Oven time 15-18 min
- Difficulty: easy
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?
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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
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Method
- 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.
- With the remaining rounds, cut a 3-4cm circle out of each to form a ring (see Don’t Waste It).
- 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.
- 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).
- 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.
Nutrition
- 155kcals Calories
- 10.2g (5g saturated) Fat
- 3.7g Protein
- 11.5g (0.7g sugars) Carbs
- 1.4g Fibre
- 0.3g Salt
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