Karen’s Veggie Vol-Au-Vents

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Karen's Veggie Vol-Au-Vents

These Vol-Au-Vents are very simple to make, and can be made using just one cooking utensil for the whole process, so there’s also minimal work involved in cleaning up afterwards.  Any excess mixture also stores well in the fridge for a  few days (….or you can spoon it into the vol-au-vent cases & store them uncooked in the fridge, so they are instantly ready for heating). If cooked & then stored they can be reheated in an oven or microwave. Any excess filling can also be used to create another recipe of mine, “Karen’s Veggie Potato Boats” (that recipe will be coming soon…..). The vol-au-vents can be eaten on their own or can be served with a salad & some hot chips (French-Fries). You can also serve them at parties, especially if you use the smaller vol-au-vent cases – Just be sure to make plenty of them as they tend to get eaten very quickly….

This recipe should serve 3-4   (….this is the first time I’ve written up this recipe – I always make this by memory & without measuring any ingredients because I’ve made it so many times & I also make it in larger amounts,  so  I’m hoping this  should be ample quantities for 4 normal serves, and hopefully a little left over for later too…)

Ingredients

  • 8 medium sized Vol-Au-Vent Pastry Cases
  • 2 Tins of good quality tinned Mixed Vegetables  (consisting of:  diced potatoes, carrots, peas & corn).
  • 2-3 medium-large brown onions, chopped into small pieces  (by hand – do not use a food processor)
  • 1 teaspoon Olive Oil
  • 2 Tablespoons of Butter
  • 2 Tablespoons Plain Flour
  • Approx. 350mls of Low Fat or reduced Fat Milk (the amount of milk can sometimes vary, depending on the cheese or other factors – but don’t add too much, the sauce should be reasonably thick once cooked….)
  • 2-3 cups of Grated Cheese (add more or less cheese according to your taste,  and use whichever cheese you prefer – I use cheddar).
  • Salt & Pepper to taste (Freshly ground sea salt & black pepper is best)
  • Fresh Chives for garnish (chopped & sprinkled on top before serving)

 

Instructions

  • Preheat the oven to a med/hot temperature (180-200 degrees – depending on your type of oven)
  • Drain the tinned vegetables in a fine sieve or colander, and rinse very gently under some  cold water. Leave to drain well.
  • Heat up the olive oil in a large saucepan & then add the chopped onion. Stir continuously but gently until the onion becomes slightly golden brown.  Add the Salt & Pepper & stir for a few seconds.
  • Add the butter to the onions & stir until all the butter melts, then add the flour & stir CONSTANTLY until it thickens (it should resemble the consistency of very soft Play Doh).

    Karen's Veggie Vol-Au-Vents

    Karen's Veggie Vol-Au-Vents

  • Remove from the heat & slowly add HALF of the milk IN VERY SMALL AMOUNTS, stirring constantly between adding more milk.  Return to the heat & stir constantly until it thickens, then add more of the remaining milk in small amounts & continue to stir it over the heat until it thickens & begins to boil. It should now resemble a thick white sauce (with pieces of onion through it). If you should need to add more milk then add more milk, but be careful not to add too much! – it is better to have it too thick than too thin……
  • Add the grated cheese to the sauce mixture, & stir well.
  • Remove from the heat, and add the (drained) tinned vegetables. Stir VERY gently for a minute or two until combined.
  • Spoon the vegetable mixture into the vol-au-vent cases, and if you wish you can also top each one with a little bit of grated cheese. Place the vol-au-vents on an oven tray and bake in the oven until warmed through & slightly golden on top (usually only about 5-10 minutes).
  • Remove from oven, sprinkle the tops with some freshly chopped chives & serve. Enjoy!

 

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