Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys vol au vents, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Vol Au Vents, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vickys Vol Au Vents, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys vol au vents, gf df ef sf nf using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vickys Vol Au Vents, GF DF EF SF NF:

1. Prepare 500 grams pre-made puff pastry, see my profile for a free-from recipe, Vickys Puff Pastry
2. Prepare 60 ml rice milk or milk of choice for glazing
3. Make ready Filling Ideas
4. Take 1 Prawn Cocktail
5. Take 1 Chicken Tikka
6. Make ready 1 Tuna, Sweetcorn & Mayo
7. Get 1 Salmon & Guacamole
8. Make ready 1 Chicken, Bacon & Mayo
9. Prepare 1 Ham, Pineapple & Cream cheese
10. Make ready 1 Coronation Chicken
11. Get 1 Ham & Cream Cheese
12. Make ready 1 Whipped Cream & Fruit
13. Take 1 Bananas & Chocolate Spread

Steps to make Vickys Vol Au Vents, GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray
2. Roll or pat out the pastry on a floured surface until half a cm thick, dust lightly with flour
3. Get 2 round cookie cutters, one must fit inside the other and leave at least 8mm of a space between it and the larger cutter
4. Using the cookie cutters, cut circles out with the larger of the 2. Mark a circle inside with the smaller cutter but don't cut right through
5. Place on the baking tray and brush the tops lightly with milk
6. Bake for 15 minutes or until risen and golden
7. Let cool on a wire rack
8. Pinch out the centres and fill with whatever you like. Sandwich fillers are great and you can use for both sweet and savoury fillings
9. The cases will keep a day in an airtight container before filling them, then serve immediately
10. To make the fillings, mix 50g of the main ingredient (cooked chicken / ham & pineapple / prawns) with 25g of the binding ingredient (cream cheese / mayo / tikka sauce) and a tsp or two of fresh herbs or other ingredients such as mustard, ketchup, yogurt etc and combine well. That amount will be enough to fill 6 cases giving you plenty of variety
11. See my profile for free-from recipes for mayo, ketchup, cream cheese, yogurt etc all listed 'Vickys………'
12. FYI, Jus-Rol do a gluten-free vegan puff pastry which is great for these. Violife do a gluten-free vegan cream cheese.

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