These exquisite vol-au-vents (small hollow cases of puff pastry) encase a sumptuous filling of a pea mixture—enhanced by Parmesan cheese and lemon juice—while bearing an attractive garnish of radish slices, fresh basil, and toasted walnuts. Pictured with our Pork Tenderloin Crostini with Apricot Preserves & Manchego Cheese and Turkey, Brie & Apple Tea Sandwiches.
Pea and Walnut Vol-Au-Vents
Serves: 24
Ingredients
- 1 tablespoon unsalted butter
- 1⁄4 cup minced shallots
- 1 teaspoon minced garlic
- 1 (13-ounce) package frozen peas, thawed
- 1 teaspoon fine sea salt
- 1⁄2 teaspoon ground black pepper
- 1 cup fresh basil leaves
- 1⁄2 cup grated Parmesan cheese
- 1⁄2 cup chopped toasted walnuts
- 1⁄4 cup fresh mint leaves
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1⁄8 teaspoon red pepper flakes
- 1⁄3 cup extra-virgin olive oil
- 4 ounces cream cheese, cubed and softened
- 1 large egg
- 1 tablespoon water
- 1 (17.3-ounce) package frozen puff pastry, thawed
- Garnish: thinly shaved radish, fresh basil leaves, and chopped toasted walnuts
Instructions
- In a medium sauté pan, melt butter over medium heat. Add shallots and garlic; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir in peas, salt, and pepper. Cook until peas are warmed through and coated in butter, approximately 3 minutes. Let cool slightly.
- In the work bowl of a food processor, pulse together pea mixture, basil, cheese, walnuts, mint, lemon zest, lemon juice, and red pepper flakes until finely chopped. Add olive oil, pulsing until almost smooth and scraping down sides of bowl. Add cream cheese, pulsing until well combined and scraping down sides and bottom of bowl.
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash.
- On a lightly floured surface, unfold a thawed puff pastry sheet. Using a rolling pin, roll out puff pastry to a 12-inch square. Using a 2-inch round cutter, cut 12 circles from pastry square. Using a 1-inch round cutter, cut out and discard centers from 6 pastry circles to make 6 pastry rings. Repeat with remaining pastry sheet.
- Place whole 2-inch rounds, evenly spaced, on prepared baking sheet, and brush tops with egg wash. Stack a pastry ring on top of each whole round, and brush rings with egg wash.
- Bake until pastries are golden brown and puffed, 18 to 20 minutes. Let cool for 5 minutes, remove any uncooked pastry on inside of vol-au-vents by scraping with tines of a fork. Fill with approximately 2 tablespoons pea mixture. Serve warm.
- Just before serving, garnish vol-au-vents with radish slice halves, basil leaves, and chopped walnuts, if desired.
