Beetroot and Blue Cheese Vol-au-Vents - Primula
 
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Beetroot and Blue Cheese Vol-au-Vents

The humble vol-au-vents may have fallen out of favour, but this year it's back! Our simple recipe for beetroot and blue cheese vol-au-vents is here to stay. Make the cases ahead of time and simply squeeze in some big Primula Cheese flavour ahead of serving.
What you need
What you need
  • 375g pre-rolled puff pastry
  • 1 egg, beaten
  • 1 Primula Original Cheese tube
  • 20g samphire, blanched
  • 60g blue cheese, crumbled
  • 1 beetroot, finely sliced
How you do it
How you do it
  • Preheat the oven to 220°C/ Gas Mark 7.
  • Roll out the puff pastry on a cool surface and cut out twelve circles using a pastry cutter.
  • Place the cut puff pastry on a lined baking tray and brush with egg wash. Bake in the centre of the oven and bake for 15 - 20 minutes or until golden in colour.
  • Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.
  • To serve, fill with Primula Cheese, beetroot, samphire and crumbled blue cheese.
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