When it comes to special occasions, you want your dish to make a lasting impression. That’s where creamy vol-au-vents come in – these elegant pastries are filled with rich and flavorful ingredients that will surely delight your guests. Whether you’re celebrating a birthday, anniversary, or holiday, our collection of 18 creamy vol-au-vent recipes has something for everyone.
From classic chicken and mushroom to seafood and vegetable options, we’ve gathered the most decadent and delicious fillings to impress your dinner party. And the best part? These vol-au-vents are surprisingly easy to make, requiring only a few simple ingredients and some basic cooking techniques.
In this article, we’ll explore the world of creamy vol-au-vents, sharing our favorite recipes and tips for making these show-stopping dishes at home. Whether you’re a seasoned cook or just starting out, you won’t want to miss these mouthwatering creations.
Classic Chicken and Mushroom Vol-au-Vent
Classic Chicken and Mushroom Vol-au-Vent Recipe
A timeless French dish that combines tender chicken, earthy mushrooms, and flaky pastry, perfect for a special occasion or everyday meal.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté the mushrooms, onion, and garlic until the mixture is tender.
3. Add the chicken, flour, and cream; cook for 2-3 minutes or until the sauce thickens.
4. Roll out the puff pastry to a thickness of about 1/8 inch (3 mm).
5. Spoon the chicken-mushroom mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
6. Fold the other half of the pastry over the filling and press the edges to seal.
7. Brush with egg wash or milk and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Seafood Vol-au-Vent with Shrimp and Scallops
Elevate your dinner game with this rich and flavorful Seafood Vol-au-Vent, featuring succulent shrimp and scallops wrapped in a flaky puff pastry crust.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1 pound large shrimp, peeled and deveined
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté shrimp and scallops in butter until pink and cooked through.
3. Add heavy cream and white wine (if using) to the skillet, stirring to combine. Bring mixture to a simmer.
4. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
5. Spoon seafood mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
6. Brush edges with water and fold other half of the pastry over filling, pressing edges to seal.
7. Place vol-au-vents on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Creamy Spinach and Cheese Vol-au-Vent
This classic French appetizer is a crowd-pleaser, featuring a flaky pastry shell filled with a rich and creamy spinach and cheese mixture.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup fresh spinach leaves
– 2 cups grated cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a skillet, sauté spinach with butter until wilted. Add heavy cream and stir until combined. Season with salt and pepper.
4. Arrange spinach mixture onto one half of the pastry, leaving a 1-inch border.
5. Sprinkle cheddar cheese evenly over the spinach.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush top with egg wash (beaten egg mixed with water) and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Lobster Thermidor Vol-au-Vent
This rich and indulgent recipe combines the luxurious flavors of lobster, butter, and cheese with the flaky pastry of a vol-au-vent. The result is a show-stopping dish perfect for special occasions.
Ingredients:
– 1/2 pound lobster meat
– 2 tablespoons butter
– 1/4 cup grated Gruyère cheese
– 1/4 cup all-purpose flour
– 1/2 cup whole milk
– Salt and pepper to taste
– 1 vol-au-vent shell (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add lobster meat and cook until lightly browned, about 3 minutes.
3. In a small bowl, whisk together Gruyère cheese and flour. Gradually add milk, whisking until smooth.
4. Pour the cheese mixture over the lobster meat and stir to combine.
5. Fill the vol-au-vent shell with the lobster mixture and bake for 12-15 minutes, or until golden brown.
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Beef Bourguignon Vol-au-Vent
Elevate your beef bourguignon game by serving it inside flaky puff pastry vol-au-vents. This recipe combines the rich flavors of the classic dish with the elegance of a delicate pastry cup.
Ingredients:
– 1 lb beef short ribs, cut into 2-inch pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup red wine
– 1 cup beef broth
– 1 tsp tomato paste
– 1 tbsp butter
– 1 puff pastry sheet, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the beef in a large pot over medium-high heat until browned, about 5 minutes.
3. Add onion, garlic, mushrooms, red wine, beef broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the beef mixture into vol-au-vent cups or small ramekins. Top with a piece of puff pastry, pressing edges to seal.
6. Brush tops with egg wash and bake for 20-25 minutes, or until golden brown.
Cooking Time: Approximately 2 hours
Vegetable Medley Vol-au-Vent
Delight your senses with this flavorful and colorful Vegetable Medley Vol-au-Vent, a French-inspired dish that combines tender vegetables in a crispy pastry cup.
Ingredients:
– 1 package puff pastry, thawed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, carrots)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
4. Add mixed vegetables; cook until tender. Season with thyme, salt, and pepper.
5. Spoon vegetable mixture into center of pastry circle, leaving a 1-inch border around edges.
6. Brush edges with beaten egg and fold pastry up over filling to form a vol-au-vent shape.
7. Place on baking sheet and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Truffle and Wild Mushroom Vol-au-Vent
Elevate your dinner party with this decadent vol-au-vent, featuring the earthy flavors of wild mushrooms and the luxurious essence of truffles.
Ingredients:
– 1 package puff pastry, thawed
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tablespoons butter
– 1 tablespoon all-purpose flour
– 1 cup chicken broth
– 1/4 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh truffle shavings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a pan, sauté mushrooms in butter until tender. Add flour and cook for 1 minute. Gradually stir in broth and cream. Season with thyme, salt, and pepper.
4. Spoon the mushroom mixture onto one half of the pastry, leaving a 1-inch border.
5. Fold the other half over the filling to form a triangle or a square shape. Press edges to seal.
6. Brush tops with egg wash (beaten egg mixed with a little water) and bake for 25-30 minutes, or until golden brown.
7. Garnish with fresh truffle shavings, if desired.
Cooking Time: 25-30 minutes
Chicken and Leek Vol-au-Vent
This recipe combines the richness of chicken and leeks with the flaky, buttery pastry of a vol-au-vent. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 large leek, cleaned and sliced into thin rings
– 1 pound boneless, skinless chicken breast, cooked and diced
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, sauté the leek rings in butter until tender.
3. Add the chicken broth, heavy cream, salt, and pepper. Simmer for 5 minutes.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Spoon the chicken and leek mixture into the center of the pastry, leaving a 1-inch border.
6. Brush the edges with water and fold the pastry over the filling to form a triangle or rectangle shape.
7. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Smoked Salmon and Dill Vol-au-Vent
Elevate your appetizers with this elegant and flavorful Smoked Salmon and Dill Vol-au-Vent recipe. This delicate puff pastry filled with smoked salmon, cream cheese, and fresh dill is perfect for a dinner party or special occasion.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 6 oz smoked salmon, flaked
– 8 oz cream cheese, softened
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into 4 equal squares.
3. In a small bowl, mix together smoked salmon, cream cheese, and chopped fresh dill. Season with salt and pepper to taste.
4. Place a tablespoon of the salmon mixture in the center of each pastry square. Fold the pastry over the filling to form a triangle or a rectangle, pressing edges to seal.
5. Place vol-au-vents on prepared baking sheet, leaving about 1 inch of space between each.
6. Brush tops with egg wash (beaten egg mixed with a little water) and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Crab and Asparagus Vol-au-Vent
A classic French-inspired appetizer that combines succulent crab meat with tender asparagus and a flaky pastry crust, perfect for special occasions or a fancy brunch.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup jumbo lump crab meat
– 1 cup fresh asparagus, trimmed
– 2 tablespoons unsalted butter
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a separate pan, sauté asparagus and butter until tender. Set aside.
4. In a small bowl, gently combine crab meat with lemon juice, salt, and pepper.
5. Spoon the crab mixture onto one half of the pastry, leaving a 1/2-inch border around the edges. Top with sautéed asparagus.
6. Fold the other half of the pastry over the filling to form a triangle or square shape. Press edges to seal.
7. Brush tops with egg wash (beaten egg mixed with a little water) and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Curried Chicken Vol-au-Vent
Elevate your comfort food with this creamy and aromatic Curried Chicken Vol-au-Vent. This dish combines the richness of chicken, the warmth of curry spices, and the flaky pastry of a vol-au-vent.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup heavy cream
– 1 puff pastry sheet, thawed
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, cook chicken with butter, onion, garlic, curry powder, cumin, paprika, and cayenne pepper (if using). Set aside.
3. Roll out puff pastry sheet to a thickness of about 1/8 inch. Spoon the cooked chicken mixture onto one half of the pastry, leaving a 1/2-inch border.
4. Fold the other half over the filling and press edges to seal. Brush with heavy cream and bake for 25-30 minutes or until golden brown.
5. Serve warm and garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Ham and Gruyère Vol-au-Vent
Elevate your brunch game with this classic French-inspired pastry, filled with sweet and savory ham and melted Gruyère cheese.
Ingredients:
– 1 package puff pastry, thawed
– 2 tablespoons butter, softened
– 2 slices of cooked ham (such as prosciutto or Black Forest), diced
– 1/4 cup grated Gruyère cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together the softened butter and diced ham.
4. Place the mixture in the center of the pastry, leaving a 1-inch border around it.
5. Sprinkle the Gruyère cheese over the ham mixture.
6. Fold the pastry up over the filling, pressing gently to seal.
7. Brush the top with a little water and sprinkle with salt and pepper.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Roasted Garlic and Herb Vol-au-Vent
This recipe combines the richness of roasted garlic with the brightness of fresh herbs, wrapped in a flaky pastry crust. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 head of garlic
– 2 tablespoons olive oil
– 1/4 cup chopped fresh thyme
– 1/4 cup chopped fresh rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic: Cut off the top of the head, drizzle with olive oil, and wrap in foil. Roast for 45 minutes or until soft.
3. Mix roasted garlic with thyme, rosemary, salt, and pepper.
4. Roll out puff pastry to a thickness of about 1/8 inch. Spoon the garlic mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Fold the other half of the pastry over the filling and press edges to seal. Brush with beaten egg for a golden glaze.
6. Bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: 45 minutes (roasting garlic) + 25-30 minutes (baking vol-au-vent)
Pumpkin and Sage Vol-au-Vent
This recipe combines the warmth of pumpkin with the earthy flavor of sage, wrapped in a flaky pastry crust. Perfect for fall gatherings or cozy nights in.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, sauté onion and garlic in butter until softened. Add pumpkin puree, sage, salt, and pepper; cook for 2 minutes.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the pumpkin mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Brush the edges with beaten egg and fold the other half of the pastry over the filling.
6. Place vol-au-vents on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Goat Cheese and Caramelized Onion Vol-au-Vent
Elevate your appetizer game with this rich and savory pastry, featuring creamy goat cheese and sweet caramelized onions.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1/2 cup goat cheese, crumbled
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 4-6 equal squares, depending on desired size.
3. In a large skillet, cook onions over medium-low heat for 20-25 minutes or until caramelized and golden brown.
4. Place a spoonful of goat cheese in the center of each pastry square. Top with a few caramelized onion slices.
5. Fold pastry into a triangle or a rectangle, pressing edges to seal. Brush tops with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Bacon and Cheddar Vol-au-Vent
Bacon and Cheddar Vol-au-Vent: A Delicious Twist on a Classic French Recipe
This savory vol-au-vent combines the richness of cheddar cheese, the smokiness of bacon, and the flaky puff pastry to create a delightful appetizer or snack.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 6 slices of cooked bacon, crumbled
– 1 cup of grated cheddar cheese
– 1/2 cup of chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Spoon the crumbled bacon, grated cheese, and chopped parsley onto one half of the pastry, leaving a 1/2-inch border around the edges.
4. Fold the other half of the pastry over the filling to form a triangle or a square shape, pressing the edges together to seal.
5. Brush the top with a little water and cut a few slits in the top to allow steam to escape.
6. Place the vol-au-vent on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Ratatouille Vol-au-Vent
Elevate your dinner party with this rich and flavorful Ratatouille Vol-au-Vent. This elegant appetizer combines the classic Provençal vegetable stew with flaky pastry, perfect for a sophisticated gathering.
Ingredients:
– 1 cup ratatouille (homemade or store-bought)
– 1 package vol-au-vent puff pastry sheets
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry to a thickness of about 1/8 inch.
3. Spoon 1/4 cup of ratatouille onto one half of the pastry, leaving a 1/2-inch border around the filling.
4. Fold the other half of the pastry over the filling and press edges together to seal.
5. Brush tops with melted butter and season with salt and pepper.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sweet Corn and Thyme Vol-au-Vent
Sweet Corn and Thyme Vol-au-Vent Recipe
Transform humble sweet corn into a decadent and aromatic dish with this simple yet elegant recipe for Sweet Corn and Thyme Vol-au-Vent.
Ingredients:
– 1 cup fresh or frozen sweet corn kernels
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large egg yolks
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine sweet corn kernels, butter, garlic, and thyme. Cook over low heat, stirring occasionally, until the mixture thickens slightly, about 10-12 minutes.
3. In a separate bowl, whisk together flour, salt, milk, and egg yolks until smooth.
4. Pour the cooked sweet corn mixture into a 9-inch (23cm) pie dish or ramekin. Top with the flour mixture, spreading evenly to cover the filling.
5. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 40-50 minutes
Summary
Get ready to elevate your dinner parties with these 18 creamy vol-au-vent recipes! From classic chicken and mushroom to seafood, vegetarian, and even dessert options, there’s something for everyone. Impress your guests with dishes like Lobster Thermidor Vol-au-Vent or Smoked Salmon and Dill Vol-au-Vent. Or try something new, like Truffle and Wild Mushroom Vol-au-Vent or Pumpkin and Sage Vol-au-Vent. Whether you’re looking for a special occasion recipe or just want to add some flair to your weeknight meals, these creamy vol-au-vents are sure to please.
