Cheese ‘n’ Ham Vol-au-Vents

Last year saw the resurgence of the formidable vol-au-vents, with sales up by over 25%. If you’re craving nostalgie, this classic flavour combination is the one for you and has been loved for generations.


375g pre-rolled puff pastry

1 egg, beaten

3 Serrano ham slices

1 Primula Cheese tube

1 peach, sliced

60g Stilton, crumbled


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.

Meanwhile, place the Serrano ham on a lined baking tray and cover it with parchment paper. Place a second tray on top of the first and bake for 20 minutes or until crisp and golden. Once cooked, set aside until ready to serve.

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, Serrano ham crisp, stilton cheese and peach.

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