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Old 02-09-2009, 12:50 AM   #1
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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, 01:06 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!
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Old 02-15-2009, 01:50 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, 02:35 AM   #4
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You could also go with egg mayonaisse, marinated mushrooms or mushroom pate, chicken in white sauce, coronation chicken.
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Old 02-15-2009, 11:07 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.
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