Today we're partying with our friends over atBetter Homes and Gardens, in celebration of the release of their NEW party-style magazine 'Get Together'!
I'm so excited to be joining this party, and can tell you first hand how AWESOME the publication is!!
It's crammed with party ideas, tons of recipes and inspiration for any seasonal celebration.
They have even thrown in free recipes cards you guys can download!
And with any self-respecting party lovers, we're hosting a virtual party over on BHG.com with lots of retro party food, in a totally fab throwback style.
Stay tuned on Instagram and Facebook where we'll be sharing the linkto the party post next week!
My appetizers have such a great retro appeal but are packed with flavor, and easier to make then they look! The beauty is, you can fill these pastry shells (vol-au-vent in French) with pretty much any filling, which makes them perfect party food!
See the recipe below with 4 savory filling options to match that retro feel, but feel free use sweet filling too and have fun experimenting with other flavor combinations!
Retro Vol-au-Vent Party Appetizers Pastry Shells
Click here for printable recipe.
Makes 12 cases
Ingredients:
* 1 roll of frozen puff pastry (all butter pastry gives taller shells and better taste!)
* egg wash
Directions:
1) Preheat your oven to 200 deg C or 392 F.
Work with the pastry semi-frozen as its easier to handle. Using a two inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet.
Lightly brush the tops with egg wash, carefully not to let any egg wash drip down the side, as it will stop the cases from rising in the oven.
2) Cut another two inch pastry circle and place on top of the egg-washed circle. Now take a smaller round cookie cutter (about 1 inch in diameter) and press firmly on top, making sure to only cut the top circle layer. This will be your opening for the shells once they're baked.
Lightly brush the top with more egg wash, being careful again not to brush the sides.
Place the pastry shells in a moderate oven for about 15-20 minutes until golden brown.
3) Remove from the oven and let the shells cool in the tray for a few minutes. Using a serrated knife, carefully remove the top circle of the pastry shells. Remove as much of the pastry from inside so you have space for your filling.
Place the shells back on the baking sheets and place back in the warm oven to dry for 5 minutes. If your oven is too hot still, then leave the door open.
4) When the vol-au-vent shells are cool, fill them with the filling of choice, garnish with the pastry shell "hats", herbs, etc and serve immediately.
Alternatively, you can store them in an air-tight container up to a day in advance and fill just before serving.
Vol-au-Vent Filling Recipe: Prawn co*cktail
Ingredients:
* 250 g cooked and shelled prawns
* 1/4 cup of mayonnaise
* 1/4 cup of ketchup
* Tabasco to taste
* dill for garnish
* salt and peper to taste
Directions:
Place prawns, mayo and ketchup in a bowland mix to combine. Season to taste with salt, peper and Tabasco. Refrigerate until ready to use.
Garnish:Fill vol-au-vent shells and garnish with a cooke prawn and garnish with dill.
Vol-au-Vent Filling Recipe: Egg Salad
Ingredients:
* 2 hard-boiled eggs
* 1/4 cup of mayonnaise
* 1/4 cup chives and chopped parsley
*salt and peper to taste
Directions:
Chop up the egg into small pieces and add to a bowl. Add mayo and herbs, mix and season to taste.
Refrigerate until ready to use.
Garnish:Fill vol-au-vent shells and garnish with a pastry 'hat' and sprig or parsley.
Vol-au-Vent Filling Recipe: Garlic Mushroom
Ingredients:
* 1 cup of slices mushrooms
* 1 clove of garlic, crushed
* 1/4 cup of sweet white wine (sweet Muscat or Port work great)
* 1 tablespoon of butter+ 1 teaspoon of oil
* 2 tablespoons of creme fraiche
Directions:
In a frying pan, add butter and oil, garlic and mushrooms; Cook on a medium heat until the mushrooms are cooked and slightly golden. Add the wine to de-glaze the pan. Stir until he wine is fully absorbed. Add the creme fraiche, stir and season to taste. Refrigerate until ready to use.
Garnish: Fill vol-au-vent shells and garnish with creme fraiche and a diced, roasted red pepper.
Vol-au-Vent Filling Recipe: Tuna Paté
Ingredients:
* 1 small can of tuna in brine
* 1/4 cup of mayonnaise
* 1/4 cup of chopped green olives
* 1 tablepoons of capers
* caper berries to garnish
* 2 tablespoons of chopped parsley
* salt and pepper to taste
Directions:
Drain the tune and place in a bowl. Add mayo, olives, capers and herbs. Mix until combined. Season to taste, then refrigerate until ready to serve.
Garnish:Fill vol-au-vent shells and garnish with with a caper berry.
These appetizer fillings are ideal for summer parties, but will work great any time of year!
