Every time, thinking over the menu for festive table, I want to find recipes that would please friends and family. In my culinary collection there are snack options that do not require much time and are always received with a bang. For example, vol-au-vents. These are puff pastry baskets that are filled with various savory snacks. Fillings for vol-au-vents there are many to suggest, but I recommend my family's favorites - in olovany with red caviar , with chicken and mushrooms, soft cheese and red fish.
Kitchen appliances: baking sheet, oven.
Instead of quail egg you can use chicken or just the yolk chicken egg. It is advisable to use fatty sour cream, at least 25%.
An excellent guide to making vol-au-vents from ready-made puff pastry filled with avocado, cream and red caviar.
Cooking time: 50 minutes.
Number of servings: 12.
Kitchen appliances: frying pan, oven.
Video tutorial on how to prepare the filling for vol-au-vents from chicken meat and champignons with cream sauce.
Cooking time: 50 minutes.
Number of servings: 12.
Kitchen appliances: baking sheet, parchment, oven.
Philadelphia cheese can be replaced with any other soft cheese or cottage cheese.
In the video you can see in detail how you can make your own vol-au-vents from puff pastry filled with... soft cheese and red fish.
Such small vol-au-vents with any filling are used as snacks.
If you prepare the vol-au-vent baskets yourself and want the sides to be higher, you can place 2 rings at a time for the sides. And one more tip - fill such puff pastries Appetizers should be served shortly before serving, otherwise the delicate puff pastry will become soggy and unattractive in appearance.
Small vol-au-vents with various fillings are a snack option. Or you can prepare a gorgeous pie with cheese or mushrooms, or amaze your friends with a magnificent Georgian layer cake with cheese called . I can also recommend you incredibly delicious or cheese.
Baking vol-au-vents from store-bought dough takes just a few minutes. But even though our dough is purchased, and you don’t need to bother with preparing it, the preparatory work is still important - the dough must be defrosted properly. I usually leave the package on the bottom shelf of my refrigerator overnight and start preparing it in the morning.
Transfer the dough to a lightly floured counter. Now you will need molds for cutting out the blanks. If you have metal square ones, use them. Otherwise, you can make such a plan from plastic bottles. One should be 1-1.5 cm larger than the other on each side.
Place the thawed layers on a table dusted with flour and roll them out a little. There is no need to make them too thin- not less than 5 mm. First, cut an even number of plates with a larger diameter shape. Then divide these plates equally.
Using a smaller cutter, cut out the core of one half of the rim plates. 
Lightly beat the yolk with a small amount of water and apply it with a brush to each large piece; place a cut-out square on top, as in the photo - this will glue both parts together. 
Now brush the top of the future vol-au-vents with a mixture of yolk and water. Place them on a baking sheet lined with parchment. Leave on the table for 15 minutes to let the dough “breathe”. This time is enough to warm up the oven to 200 degrees. 
Place the baking sheet in the oven, after 10-15 minutes reduce the temperature to 180 degrees and continue baking for another 5-7 minutes until nicely crispy. 
Take it out and cool completely. Fill with salad just before serving to tender dough not soggy from the sauce. 
By 04/02/2016
For those who love to host dinner parties and buffet parties in their home, we recommend that you pay attention to this recipe with photos. We suggest making vol-au-vents from puff pastry. With these delicious baskets you can... simple dishes and serve snacks in an original and interesting way.
Vol-au-vents are the same tartlets, but they differ in shape and taste. Prepared from unleavened puff pastry. You can bake them in advance, for example, 4-6 days before the feast. They will not spoil, dry out or lose their taste if they are stored in a bread bin or food box before serving. It is important to wait for the vol-au-vents to cool completely before storing them. Cannot be stored in bags.
These tartlets are prepared very simply and quickly, but you need to understand the principle of preparing them for baking. You can serve any appetizers, salads, or dessert dishes in vol-au-vents. They are also incredibly delicious with ice cream, condensed milk and whipped cream.
We suggest making vol-au-vents from puff pastry, and a recipe with a photo will help.
Vol-au-vents made from puff pastry are an excellent solution for filling the buffet menu with new appetizers. Such small sandwiches are not difficult to make yourself; the fillings are selected based on your own preferences and the wishes of the guests. It is important that the treat has high-quality filling in a crispy shell and is beautifully decorated.
Making your own vol-au-vents from puff pastry with filling is not a hassle; you can buy frozen dough and bake small baskets without even using special molds, in which case you will get small tartlets on top of which the filling is distributed. As a rule, yeast-free puff pastry and a metal muffin tin are used to give the dough a “basket” appearance.
Ingredients:
Preparation
Square vol-au-vents from purchased puff pastry can be prepared in a similar way by placing two layers of strips on the bottom of the piece, thus forming a “boat”, but you can do without modeling by using another simple method:
The most common option buffet snack- vol-au-vents with caviar. If you have the opportunity to prepare the baskets yourself, it is better to cut blanks of small diameter; cutting with a diameter of 5-6 mm will do. 500g of puff pastry makes about 15 small baskets. Caviar is complemented with butter, ricotta or cream cheese.
Ingredients:
Preparation
Originally designed vol-au-vents with salmon will create a sensation during the feast; these delicious baskets will definitely be the first to be eaten. To effectively decorate the appetizer, you need to cut the fish into thin slices so that the pieces are easy to work with and form them into interesting shapes: roll them into a roll or a rosette.
Ingredients:
Preparation
Vol-au-vents with vol-au-vents are hearty and very unusual in taste; this product combination has long established itself as very successful and is successfully used by many culinary specialists. You can bake the pieces in the form of a “basket” using a muffin tin: cut circles from the dough, place them in the cells and bake for 20 minutes. You need to fill completely cooled puff pastry vol-au-vents.
Ingredients:
Preparation
You can simply prepare it, but it’s better to approach the process creatively and complement the appetizer with an original Italian sauce, which in its homeland is served with fish or shellfish. Cocktail, or pink, sauce can be made more accessible by using products that every housewife has on hand.
Ingredients:
Preparation
You can fill vol-au-vents from ready-made puff pastry with any filling, and one of the most understandable and frequently used is cod liver, which is complemented with boiled eggs, green onions and oil. In this option, it is better to use pate, which you can make yourself from simple ingredients. You can decorate the appetizer using a pastry bag with a shaped nozzle.
Ingredients:
Preparation
It can be served in a very unusual way. In this option, it is better to use baskets prepared by yourself and make them larger (shape with a diameter of 10 cm) than for one bite; they will serve as a kind of cocotte. When cutting out the rings, the remaining center does not need to be removed; it can also be baked separately and used as a “lid” when serving, complementing the finished treat.
Ingredients:
Preparation
The method of serving in small baskets will help transform a boring salad without changing the composition of the ingredients. Vol-au-vents with crab meat- a good example of cooking simple salad in a new way. For high-quality implementation of the idea, the ingredients need to be cut very finely; some chefs grind the products with a blender (not to a paste-like state) or grate them on a coarse grater, each method is good in its own way.
Ingredients:
Preparation
Vol-au-vents are rarely prepared from, but in this case the basket will come out fluffier and more crumbly, the method of formation is the same as from yeast-free dough. You can fill such blanks with absolutely any filling, liver pate will be a good solution for preparing an excellent treat.
Ingredients:
Preparation
Very unusual, bright vol-au-vents with fish are a great way to serve an appetizer that is ideal with strong drinks. The beetroot layer can be seasoned with mayonnaise or a lighter sauce based on sour cream and garlic can be made; lightly salted herring can be chosen. The baskets will be tastier if you bake them yourself; they need to be filled completely cooled.
Ingredients:
Preparation
Making vol-au-vents from puff pastry at home is not at all difficult; you need a little time and imagination to fill them in an interesting way. This option, described below, will captivate lovers unusual combinations in food and the combination of sweet and salty ingredients. Thin slices of ham harmoniously combine with pear, and Maasdam cheese balances the taste.
