Ariso Recipes
Stuffed Vol Au Vent with Spiced Potato Filling
Last update date: February 24, 2012
Delightful stuffed vol-au-vents featuring a spiced potato filling and a zesty grated beetroot topping. These crispy pastry treats are perfect for satisfying your savory cravings with a burst of flavors and textures. Enjoy them with garlic chutney and fried chilies for a delightful snack or appetizer.
35 minutes.
International
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Wheat flour, refined (Triticum aestivum).
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Ingredients
2
How To Cook?
1
In a pan, heat oil and add asafoetida, curry leaves, cumin, and mustard seeds.
2
Add boiled and mashed sweet potatoes to the pan, followed by red chili powder, turmeric, salt, and chopped coriander leaves. mix well and cook until the spices coat the potatoes. set aside the potato filling.
3
Preheat the oven to the required temperature for the puff pastry vol-au-vents.
4
Prepare the vol-au-vents by rolling out the puff pastry sheet. cut two circles from the rolled-out sheet, creating a hole in the center of one circle and a ring-shaped piece from the other. stack the ring-shaped piece on top of the disc-shaped piece to form the vol-au-vent pastry.
5
Bake the prepared vol-au-vent pastry in the preheated oven according to the package instructions until golden and puffed.
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