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Old 02-08-2009, 11:50 PM   #1
Assistant Cook
Join Date: Feb 2009
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ISO Savory Vol au Vent Fillings

Sorry I am new at this and my first message looked a bit curt, I have some vol au vent cases and would like some ideas on savory fillings.
Hope some one out there can help


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Old 02-09-2009, 12:06 AM   #2
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Hi Gerri, welcome to DC. You are doing just fine! Relax and enjoy - we are a pretty friendly bunch here.

Vol au vent fillings can actually be quite simple. A classic is a basic "chicken pot pie" filling with small pieces of chicken breast or thighs in a gravy with small vegetables such as peas, carrots, onion, etc. You can even use frozen mixed vegetables.

I have also taken a piece of cheaper cut beef such as stew meat or round steak, cooked in a crockpot or covered in the oven with onions, mushrooms, a bit of beef stock and seasonings. You can even use BBQ sauce. If you do it in the oven, just make sure the temperature is low (250 - 300) and cook is slow and make sure there is sufficient liquid.

Any stew type filling works well.

Let us know what you decided and how it went!

Living gluten/dairy/sugar/fat/caffeine-free and loving it!
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Old 02-15-2009, 12:50 AM   #3
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Thanks with the help with the vol au vonts, I decided to go with my first idea I placed some cooked onion, then some cooked spinach and top them off with blue vein cheese. They were a hit and so easy thanks again Gerri
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Old 02-15-2009, 01:35 AM   #4
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You could also go with egg mayonaisse, marinated mushrooms or mushroom pate, chicken in white sauce, coronation chicken.
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
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Old 02-15-2009, 10:07 AM   #5
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Ny Mother always used them for Turkey a la King. I like frying up different kinds of sliced mushrooms with a bit of onion and fresh thyme. Deglaze the pan with some Madeira or brandy, and add some heavy cream.
Practice safe lunch. Use a condiment.
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