Angela S Spinach Vol Au Vent Recipe
Ingredients
| 350 g/12 oz flaky pastry mix | ||
| Beaten egg or milk | ||
| 50 g/2 oz butter or margarine | ||
| Onions | 2 Medium, finely chopped (For thefilling:) | |
| 1 (225-g/8-oz) packe frozen spinach | ||
| Garlic | 1 Clove (5gm), crushed (For thefilling:) | |
| Flour | 2 Tablespoon (For thefilling:) | |
| 150 ml/ 1/4pint milk | ||
| Seasoning | ||
| Mixed herbs | 1 Teaspoon, dried (For thefilling:) | |
| 3 hard-boiled eggs, coarsely chopped | ||
| 50 g/2oz flaked almonds | ||
Directions
1. Make up the pastry mix according to the packet directions.
2. Divide the pastry in half, and roll out each on a floured board to an oblong 24 x 18 cm/9 1/2 x 7 inches.
3. Cut each into an oval 22 x 14 cm/8 1/2 x 6 inches, using a 500-ml/ 1-pint oval pie dish as a guide.
4. Place one oval on a lightly dampened baking sheet and brush the edge lightly with water.
5. Lightly score the second oval all over in a diamond pattern using a sharp knife; then mark the pastry 2-cm/1 -inch from the edge and cut out the centre oval.
6. Carefully lift the pastry rim on top of the first oval and press down. Knock up edges with the back of a knife.
7. Place the smaller piece on a baking sheet.
8. Brush lightly with beaten egg or milk.
9. Bake on an upper centre shelf of a hot oven (220°C, 425°F, Gas Mark 7) for 15-20 minutes, until risen and golden brown.
10. Remove from the oven and keep hot.
11. Meanwhile, make the filling. Melt the butter or margarine in a heavy based saucepan, preferably nonstick.
12. Add the onions and frozen spinach. Cook over a very gentle heat, turning the spinach to aid thawing, about 12-15 minutes. (This is done slowly as the juice from the spinach is required for the sauce).
13. Add the garlic and flour to the pan, cook for 2 minutes.
14. Gradually add the milk, bring to the boil, stirring, and cook for 2 minutes.
15. Season well with salt and pepper and add the herbs.
16. Stir in the eggs and flaked almonds.
17. Pour into the vol-au-vent case, put the lid on and serve at once.
18. Serve with a salad and saute potatoes.
2. Divide the pastry in half, and roll out each on a floured board to an oblong 24 x 18 cm/9 1/2 x 7 inches.
3. Cut each into an oval 22 x 14 cm/8 1/2 x 6 inches, using a 500-ml/ 1-pint oval pie dish as a guide.
4. Place one oval on a lightly dampened baking sheet and brush the edge lightly with water.
5. Lightly score the second oval all over in a diamond pattern using a sharp knife; then mark the pastry 2-cm/1 -inch from the edge and cut out the centre oval.
6. Carefully lift the pastry rim on top of the first oval and press down. Knock up edges with the back of a knife.
7. Place the smaller piece on a baking sheet.
8. Brush lightly with beaten egg or milk.
9. Bake on an upper centre shelf of a hot oven (220°C, 425°F, Gas Mark 7) for 15-20 minutes, until risen and golden brown.
10. Remove from the oven and keep hot.
11. Meanwhile, make the filling. Melt the butter or margarine in a heavy based saucepan, preferably nonstick.
12. Add the onions and frozen spinach. Cook over a very gentle heat, turning the spinach to aid thawing, about 12-15 minutes. (This is done slowly as the juice from the spinach is required for the sauce).
13. Add the garlic and flour to the pan, cook for 2 minutes.
14. Gradually add the milk, bring to the boil, stirring, and cook for 2 minutes.
15. Season well with salt and pepper and add the herbs.
16. Stir in the eggs and flaked almonds.
17. Pour into the vol-au-vent case, put the lid on and serve at once.
18. Serve with a salad and saute potatoes.
Chef
