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Vol-au-vent wreath recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a festive vol-au-vent wreath filled with classic Christmas flavors like turkey, cranberry, or trout. Customize with your own toppings. Store in the fridge for up to 3 hours before serving.
Ingredients:
  • 48 bought mini vol-au-vents
  • 250g cream cheese, at room temperature, chopped
  • 60ml (1⁄4 cup) thickened cream
  • ⁄1000.00 ml chopped fresh basil leaves, plus extra small leaves, to serve
  • 20.00 ml finely grated lemon rind
  • 40.00 ml frozen baby peas
  • 1⁄2 avocado, mashed
  • 15.90 gm fresh lemon juice
  • 8 tiny toms tomatoes, halved
  • 4 turkey slices, each cut into 4 strips
  • 46.80 gm cranberry sauce
  • Small fresh thyme sprigs, to serve
  • 150g thinly sliced smoked trout, cut into strips
  • Chopped fresh chives, to serve
  • Baby red-vein sorrel leaves, to serve
Instructions:
  • Preheat your oven to 180°C (160°C for fan-forced). Arrange the vol-au-vents on a baking tray and bake for 10 minutes to revive them. Then, transfer them to a wire rack.
  • Using electric beaters, whip the cream cheese in a bowl until smooth. Pour in the cream and continue beating until well combined. Season the mixture. Divide the mixture equally into two separate bowls. Mix the basil into one bowl and the 2 teaspoons of rind into the other bowl.
  • Place fresh peas in a heatproof bowl and cover them with boiling water. Let them sit for 2 minutes, then drain. Mix in ripe avocado, lime juice, and the rest of the lime zest. Season to taste.
  • Transfer the cream cheese mixtures into individual piping bags with large plain nozzles. Fill 16 vol-au-vents with basil mixture, topping each with a tomato half and an additional basil leaf. Fill the remaining 16 vol-au-vents with lemon mixture, topping them with turkey, cranberry sauce, and thyme.
  • Fill the rest of the vol-au-vents with the avocado mixture. Place trout, chives, and sorrel on top. Present beautifully in a wreath formation on a serving platter.

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