Canapés

Home-made Puff Pastry Vol au Vents with Prawns, Crab and Langoustine & Confit Beetroot with Thyme, Horseradish and Balsamic

Taking canapés to the next level, Sven-Hanson Britt's interpretation of the classic prawn Vol au Vent is prepared using homemade flaky pastry and filled with decadent prawn, crab and langoustine. Combine with vibrant and rich confit beetroot bites for a real treat


Ingredients

Prawn, Crab and Langoustine Vol au Vents

For The Pastry

300g plain flour

800g Lescure pastry butter or any good butter with a high fat content

700g plain flour

30g salt

50g white wine vinegar

200g butter

212g water

For the Filling

8 small raw langoustine

16 large raw prawns

100g picked crab

1 tbsp homemade mayonnaise

1 tbsp tomato ketchup

1 tbsp Worcestershire sauce

1 pinch cayenne pepper,

Juice and zest of 1 lemon

2 tsp brandy

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Confit Beetroot with Thyme, Horseradish and Balsamic

12 baby beetroot, peeled, trimmed and halved

500g beef dripping or 500g good quality olive oil

2 sprigs of thyme

5cm piece of fresh horseradish

1 jar of balsamic pearls

Salt and pepper

Method

Prawn, Crab and Langoustine Vol au Vents

For the Pastry

  1. Beat the 800g of pastry butter until very soft and then beat the 300g of plain flour into the butter until fully incorporated – shape this paste into a flat block and set aside at room temperature.

  2. Rub the remaining flour and butter together with the salt. Add the vinegar and mix into a dough. Do not over work at this stage, it doesn’t matter too much if it is a little lumpy. During the folding and turning process it will become very smooth. Rest this for 1 hour.

  3. To start the lamination process, roll out the dough to a long and perfect rectangle. Spread the butter over 2/3 of the top of the pastry.

  4. Fold 1/3 of the pastry, the part that doesn’t have any butter, over on top of the buttered dough and then bring the last 1/3 back on top of that – like a triple book fold. Put this aside in the fridge for 30 minutes.

  5. You want to give this pastry 2 single turns and 2 double turns at this stage, with at least a 20 minute rest in the fridge in between each turn. The best results occur when you give the pastry: 1 single, 1 double, 1 single and 1 double turn in that order.

To 'turn the pastry', do this as follows:

  • Roll the dough out into a long rectangle- this time in the opposite direction to the previous roll – against the fold – trim any wonky edges or butter leakage.
  • To fold the pastry in a ‘single turn’ – you can google how to do this but essentially it is the same as the lamination fold – 1/3 on top of 1/3 and then on to the last 1/3.
  • To fold the pastry in a ‘double turn’ – roll out into a long rectangle – this time the rectangle may need to be longer – and fold the pastry by bringing ¼ into the middle and then bringing the other ¼ into the middle to meet it – you will be left with what looks like an open book. Fold this in half again. That is your double turn.
  • Once completed the 2 single and 2 double turns, rest the pastry again and it is ready to use. You can cut pieces from this, vacuum pack them and freeze for later use.

To make the Vol au Vents

  1. To make your vol au vents, roll the pastry to 1/2 cm thick and rest well in the fridge before cutting. Use a 4cm cutter, cut out two circles of pastry. Then with the smaller 3cm pastry cutter, cut one of the larger circles to create a hole in the middle. Brush the egg mixture onto the uncut circle. Place the pastry circle on a baking tray and put the pastry ring on top. This will create a border that will encase the filling once cooked. Repeat with the remaining pastry. Chill these and egg wash the top ring again. Rest the cut pastry for 30 minutes.

  2. To cook – heat the oven on Fan Plus to 180°c and when hot, spread the Vol au Vents evenly between a baking tray with gaps between and place in the oven.

  3. Cook them at 180°c for 20 minutes, turn down the oven and cook at 160°c for another 20 minutes.

  4. Once cooked, take out of the oven and use a cocktail stick to remove the central part of the pastry case where the filling will go. Let these cool before filling a little but serve them as fresh as possible for the best texture and flavour. They will keep in an air tight container for a couple of days.

  5. To make the filling – steam some prawns, and some langoustine until just cooked. Chill these and peel.

  6. Mix the shellfish along with some picked crab meat with a spoonful of homemade mayonnaise, a spoon of tomato ketchup, Worcestershire sauce, cayenne pepper, brandy, lemon juice and zest – use this as a delicious filling for the Vol au Vent and garnish with a large langoustine or some herbs.

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Confit Beetroot with Thyme, Horseradish and Balsamic

  1. Place the beef dripping or oil in a saucepan with a sprig of thyme and season with salt and pepper. Heat the pan on the Miele Induction Hob on TempControl Setting 1.

  2. Once up to temperature, select the simmer function. Leave for 4-5 minutes and then add the beetroot halves. Leave to confit until they’re softened and cooked. This may take around an hour to an hour and a half depending on their size.

  3. Remove the beetroot from the fat and drain on kitchen paper. Season the beetroots again with salt.

  4. When you are ready to serve, sprinkle the beetroot with thyme leaves, finely grated horseradish and some of the balsamic pearls.

  5. The recipe can also be produced using the Steam Oven and Sous Vide drawer – simply fully vacuum pack the beetroots in the flavoured oil and steam at 100°c for 1 hour or so.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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