Puff pastry filled with warm appetizer

Name: Puff pastry filled with warm appetizer
Ingredients: 8; 10 vol; au; vent 100 g prosciutto or bacon 100 g cheese

Appetizers: Puff pastry filled with warm appetizer | Discover Simple, Tasty and Easy Family Recipes | YUM

Almost every time I have unexpected guests or want to prepare something quickly, I turn to vol-au-vent with bacon and cheese. They are quick to make, don't leave too much mess in the kitchen, and it's helpful if I have some leftover bacon or cheese in the fridge. I've noticed they disappear quite quickly from the platter, especially when they are warm.

Quick info

Total time: about 15-20 minutes

Preparation time: 5-10 minutes

Baking time: 10 minutes

Servings: 8-10 pieces, depending on the size of the vol-au-vents

Difficulty: easy

Recipe type: warm appetizer

Ingredients

8-10 pieces of vol-au-vent (ready-made, store-bought)

100 g bacon or prosciutto

100 g cheese (any type of cheese, cut into cubes)

Preparation method

1. Preheat the oven to 180°C.

2. Place the vol-au-vents on a baking tray, directly on the parchment paper or even on the tray without anything else underneath.

3. Cut the bacon or prosciutto into small pieces, so they easily fit into each vol-au-vent without weighing down the shell.

4. Put the cut bacon/prosciutto into each vol-au-vent, about halfway, without pressing too hard. I try to distribute the ingredient as evenly as possible among all.

5. Cut the cheese into small cubes, so it sits well on top and covers the bacon. Place a generous amount of cheese on top of each vol-au-vent, but not overflowing.

6. Put the tray in the oven and bake for 10 minutes or until the cheese melts. I don't watch for browning, just to heat up and melt the cheese.

7. Take the tray out and serve the vol-au-vents warm.

Why I make the recipe often

I like it because it doesn't take long, I don't dirty many dishes, and I can use whatever I have on hand without compromising the final taste. It's one of those recipes where I don't complicate things, but I still have something to put on the table when unexpected guests arrive or when I need a quick appetizer.

Tips and variations

Tips

If using raw bacon, sometimes I quickly fry it beforehand, but it's not necessary if it's thinly sliced and will stay in the oven long enough.

Try not to overfill the vol-au-vents, so the base doesn't get soggy.

If you have saltier cheese, adjust the amount of bacon or prosciutto so it doesn't become too salty.

Substitutions

Bacon can be replaced with prosciutto, and if you don't have either, ham or another thinly sliced smoked meat works too.

The cheese can be any type you have on hand: smoked, classic, gouda, or even mozzarella for a more elastic texture.

Variations

I've tried with other types of cheese, but I often return to cheese. If you like stronger flavors, a mix of cheese with aged cheese works too.

You can also add a little pepper on top before baking, but I prefer the simple version.

Serving ideas

They are best served warm, a few minutes after taking them out of the oven.

They can be placed directly on a tray or platter, alongside other cold snacks if you have a larger buffet.

Frequently asked questions

Can I use homemade vol-au-vent instead of store-bought?
Yes, the recipe works just as well with homemade vol-au-vent. Make sure they are well baked before filling.

What do I do if the vol-au-vents have become soggy at the bottom?
Usually, they get soggy if the filling is too wet or if you keep them too long with the filling before baking. Try to fill them and put them directly in the oven.

Can the recipe be made without meat?
It can, but the taste changes. You can put just cheese or add some finely chopped mushrooms, quickly sautéed if you want a meatless version.

How long can the vol-au-vents last after baking?
Ideally, you should serve them warm, but if they cool down, you can reheat them briefly in the oven for a few minutes.

Nutritional values

Estimate (for 1 filled vol-au-vent, if you get 10 pieces):

Calories: approximately 90-110 kcal

Protein: 4-5 g

Fat: 6-7 g

Carbohydrates: 7-8 g

Values may vary depending on what type of cheese and bacon you use. For the prosciutto version, calories may be slightly lower, for smoked bacon, slightly higher.

Storage and reheating

Vol-au-vents don't store well. If necessary, they can be kept for a few hours at room temperature, covered, or until the next day in the fridge, but they will get soggy at the bottom. They can be reheated for 5-6 minutes in the oven, but the texture will be softer. It's best to eat them as soon as they are warm.