Name: Salmon and pea vol-au-vents
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 15 gram butter; 1 tablespoon plain flour; 1/2 cup hot milk; 2 tablespoon coarsely grated jarlsberg cheese; 1 teaspoon wholegrain mustard; 1/4 cup frozen peas, thawed; 1 105 gram can pink salmon in oil, drained, flaked; 2 teaspoon chopped dill; 2 vol-au-vent case; 125 gram cherry tomatoes

Ingredients

15 gram butter

1 tablespoon plain flour

1/2 cup hot milk

2 tablespoon coarsely grated jarlsberg cheese

1 teaspoon wholegrain mustard

1/4 cup frozen peas, thawed

1 105 gram can pink salmon in oil, drained, flaked

2 teaspoon chopped dill

2 vol-au-vent case

125 gram cherry tomatoes

Method

1.Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.

2.In a small saucepan, melt butter over moderate heat. Stir in flour; cook and stir 1 minute. Remove from heat. Gradually whisk in hot milk until smooth. Return to heat. Cook and stir 2-3 minutes or until sauce boils and thickens. Remove from heat. Stir in cheese, mustard. peas, salmon and half the dill. Season with salt and ground white pepper.

3.Place vol-au-vent cases on prepared tray; spoon filling into cases. Place tomatoes on prepared tray. Bake 12-15 minutes or until pastry is golden and crisp and tomatoes split slightly.

4.Place vol-au-vents on plates. Top with tomatoes and remaining dill. Serve at once.

Try making your own vol- au-vent cases, using a 10cm round pastry cutter and a sheet of thawed frozen puff pastry. Vary recipe with chopped asparagus instead of peas.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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