Cheese ‘n’ Pineapple Vol-au-Vents

Primula Cheese is world-famous for classic flavour combinations, but we know our avid fans reminisce about a combination that is rarely beaten. Yes, we’re bringing back two timeless classics as vol-au-vents meet the mighty pineapple hedgehog.

Ingredients: 

375g pre-rolled puff pastry

1 egg, beaten

1 Primula Cheese tube

¼ Pineapple, sliced

1 tbsp sweet chill jam

Method:

Preheat the oven to 220°C/ Gas Mark 7.

Roll out the puff pastry on a cool surface. Cut into eight rectangles with a pastry cutter or sharp knife. Using a sharp knife, cut a border of 1cm around the pastry rectangle and take a corner of the border and fold it so that the corner meets the opposite side of the pastry and repeat with the opposite corner.

Place the cut puff pastry on a lined baking tray and brush with egg wash. Place 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.

Preheat a grill to high. Grill the pineapple until lightly golden, flip and repeat. Set aside until ready to serve.

To serve, fill the vol-au-vents cases with Primula Cheese, grilled pineapple and sweet chilli jam.

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