Wild mushroom & Parmesan vol-au-vent filling
For a great party canapé, fill puff pastry cases with creamy wild porcini and chestnut mushrooms
Spiced egg & coriander mayonnaise vol-au-vent filling
Makes enough to fill 10 vol-au-vent cases
Easy
Prep:
Cook:
Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish
Skip to ingredients
- 10 vol-au-ventcases (see 'goes well with')
- 3 eggshard-boiled and peeled
- 4 tbsp mayonnaise
- 2 tsp mild curry powder
- 4 spring onionsfinely chopped
- 2 tbsp chopped corianderplus extra to serve
- squeeze lemon juice
- mango chutneyto serve
Nutrition: per serving
- kcal172
- fat15g
- saturates4g
- carbs6g
- sugars1g
- fibre0g
- protein3g
- salt0.3glow
Method
step 1
Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.
step 2
Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.
