HOT STUFFED VOL-AU-VENT with MOZZARELLA AND TOMATO, a tasty pizza-flavored appetizer ready in minutes, perfect finger food recipe for parties.
I love hot or cold stuffed vol-au-vent, they are quick to prepare and perfect for parties, one bite leads to another, the crispy pastry with the soft and tasty filling is usually a hit with everyone.
To make these hot stuffed vol-au-vent I used ready-made shells but you can make them by hand and a simple filling of mozzarella and tomato sauce, they were ready to serve in 5 minutes.
If you are looking for the right idea for your appetizer, these will surely please you and they are also great for kids, who can say no to mozzarella and tomato.
Follow me in the kitchen today there are hot stuffed vol-au-vent with mozzarella and tomato.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 puff pastry
- 4 oz mozzarella
- 1/4 cup tomato sauce
Steps
If you use puff pastry, cut out a multiple of 3 circles, leave one circle whole for the base and cut the other two with a 3/4 inch cutter.
Place the circles with the hole on the interior base, brushing with a bit of water, and bake in a preheated oven at 356°F for about 12 minutes.
Cut the mozzarella into small pieces and fill the vol-au-vent alternating with a bit of tomato sauce.
Arrange them on a baking sheet lined with parchment paper, oil and sprinkle with oregano, bake in a preheated oven at 356°F for another 3 minutes or so.
If using ready-made shells, fill them and bake for 3 minutes.
Bon appétit
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Hot Stuffed Vol-au-vent with Mozzarella and Tomato
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FAQ (Frequently Asked Questions) Hot Stuffed Vol-au-vent with Mozzarella and Tomato
How can I fill vol-au-vent?
You can fill them with tuna, salmon, a ham mousse, there are endless combinations you can try based on your tastes.
Can I prepare vol-au-vent in advance?
Absolutely! You can prepare them in advance, both the shells and freeze them or with the filling.
Can I use provola to fill?
Yes, provola is perfect.
