Vol au vent recipe stuffed with peas on 01-04-2018 [Updated 09-04-2018]
THE vol au vent stuffed with peas are the last minute appetizer for today's lunch! Their base is made up of baskets of puff pastry but the filling is of bechamel with parmesan, bacon and peas ... in one bite there is a riot of flavors! Girls I hope that today you can spend a happy day with your loved ones, and that maybe, in addition to cooking, you will also be able to rest a little which never hurts. A basin therefore and Happy Easter to those who pass through here: *
How to make vol au vent stuffed with peas
Roll out the puff pastry roll and make circles with a diameter of 6 cm, using a cookie cutter.
Leave aside the ones you will need as a base and make three rings for each vol au vent, using a smaller cookie cutter.
Assemble them now by brushing the edges of the base with milk and adding the discs alternating with a little milk.
Prick the base and transfer to a dripping pan lined with parchment paper.
Bake at 200 ° C, in a preheated oven, for 10 minutes or until they swell and brown.
Once baked, let them cool completely.
Meanwhile, in a saucepan, melt the butter and then add the flour.
Now pour the milk slowly, always stirring.
Finally, put the grated cheese.
Let it thicken over low heat while continuing to mix.
In a separate saucepan, brown the bacon in oil, immediately add the peas, salt and pepper and cook for another 10 minutes.
At this point, stuff the vol au vents by adding a teaspoon of béchamel to each one and then bacon and peas.
Your vol au vent stuffed with peas are ready to be served.