The humble vol-au-vents may have fallen out of favour, but this year it’s back! Our simple recipe for beetroot and blue cheese vol-au-vents is here to stay. Make the cases ahead of time and simply squeeze in some big Primula Cheese flavour ahead of serving.
375g pre-rolled puff pastry
1 egg, beaten
1 Primula Cheese tube
20g samphire, blanched
60g blue cheese, crumbled
1 beetroot, finely sliced
Preheat the oven to 220°C/ Gas Mark 7.
Roll out the puff pastry on a cool surface and cut out twelve circles using a pastry cutter.
Place the cut puff pastry on a lined baking tray and brush with egg wash. Bake in the centre of the oven and bake for 15 – 20 minutes or until golden in colour.
Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.
To serve, fill with Primula Cheese, beetroot, samphire and crumbled blue cheese.