We used to have veal in a white wine sauce and mushrooms in our vol au vents when I was a child . always a stunner with a fresh green salad.
skydancing,
Dec 11, 4:30pm
I am sure I have seen the cases at New World here in Hastings. Might be worth your while phoning your local one and asking them if they have them. Good luck. they are much easier to do ready made lol. Edited to read the cases that is not the fillings.
patsprat,
Dec 12, 10:18am
Lythande, can you give us the cooking instructions for your home made vol au vents - do the sides pop up neatly to contain a filling? I'd like to try the oyster filling above (real ones!) but figure it would be quite runny. Thanks :)
sampa,
Dec 12, 11:00am
Slightly different (and easier) take on home made vol au vents for anyone wanting to cheat a little -
Found how i used to make Oyster vol au vents back in the day. In saucepan put cup milk, bayleaf, pepper, piece onion,bring slowly up to a simmer set aside. Make a sauce with 2 gd tablespoons melted butter, 1 1/2 tablespoons flour, good shake pepper in saucepan adding strained milk slowly stirring madly to avoid lumps, return to heat stirring till it comes to boil cooks flour and thickens. Remove from heat. Have either tinned oysters drained, fresh oysters, or frozen ones, if large chop into pieces pat dry, put teaspoon sauce into each case, then some oysters, top up with another spoonful of sauce bake hot oven 400F around 10 mins till pastry crisp. Just before i served them sprinkled few chives chopped or parsley on top. Can make few hours in advance and sit in fridge before cooking.
rainrain1,
Dec 12, 11:30am
The filling wasn't made from the roots of the salsify was it? A relation of the parsnip, also known as the oyster plant because of it's mild oyster taste. We ate them as kids They were made into patties
melford,
Dec 12, 12:04pm
You can purchase them from Countdown
aktow,
Dec 13, 12:24am
actually by doing it your way you do not get enough height in the vol Au vent,,
1) roll out pastry and use a pastry cutter and cut out two round shapes 2) on one pastry round , use a smaller cutter and cut out the middle of the pastry,, 3) place pastry round that has not had the middle cut out of it on to a baking tray, brush with egg 4) place the cut out round on top of the uncut pastry round,, brush with egg and cook off the middle of the pastry will puff up but it is easy to take out some of the middle to make the vol au vent case deeper,
cautis,
Dec 13, 4:34am
Years ago you were able to buy these frozen, about 12 in a red (I think) bag. Can you still buy them frozen? All I can find are fresh made ones and they are very expensive and far too small. I've looked in PaknSave (they asked me what are they (roll eyes), New World only have the fresh expensive too small ones. I have yet to look in Countdown but the website doesn't look very promising.
I want the frozen ones so I can keep them frozen and cos of their decent size. Otherwise I'll have to resort to making bread cases.
lythande1,
Dec 13, 5:06am
Make your own. All you do is :
Roll out a block of puff pastry to a thickness of 5mm/¼in.
With a pastry cutter, cut out the vol-au-vents to the size you want. With a slightly smaller pastry cutter, press halfway down into the pastry circle, taking care not to cut through the bottom.
Done. Easy ay?
diana96,
Dec 13, 6:17am
they dont make the frozen ones anymore.
stitch50,
Dec 13, 11:49am
Does anyone happen to have the recipe for he Oyster filling that was popular in the 60's in these cases ? I loved them and for he life of me I can not find a recipe anywhere . I would love to make them again .
245sam,
Dec 13, 12:28pm
stitch50, Ashburton's Derlens Bakery which I understand is no longer in business used to make vol au vents in a variety of shapes and sizes and I have the following oyster filling recipes saved on file. I have not personally tried and tested any of them.
Oysters Rockefeller ½ quantity of prepared white sauce 1 dozen fresh oysters 2 tbsp each of dry white wine and sour cream 1 spring onion, chopped salt and pepper 1 clove garlic, crushed 1 cup cooked and well drained English spinach
In a small saucepan poach the oysters and spring onion in the simmering wine for approximately 3 minutes. Dice the oysters and add the prepared white sauce. Heat through and add salt and pepper to taste, then the sour cream and garlic. Store for up to 24 hours in the refrigerator until required. Fill cases to ¾ and top with spinach. Garnish with grated cheese and thin strips of red capsicum. Yield 300g.
Smoked Oyster {1} ½ quantity of prepared white sauce 2 spring onions, chopped 105g can John West smoked oysters, chopped ½ small red capsicum, diced 1 tbsp each of mayonnaise and chopped stuffed green olives ¼ cup parmesan cheese 1 tsp Masterfoods French Mustard salt and pepper Combine the spring onions, oysters, capsicum, mayonnaise, olives, cheese and mustard, then add this mixture to the base mixture with salt and pepper to taste. Store for up to 24 hours in the refrigerator until required. Heat at 180º for 6-8 minutes. Yield 360g.
Smoked Oyster Vol au vents {2} 1 packet of 12 Vol-au-vents 1 can Brunswick Fancy Smoked Oysters, drained 1 cup milk 1 tbsp each of plain flour and chopped parsley salt and pepper to taste ½ onion, grated breadcrumbs Heat the milk, flour, salt and pepper, whisking constantly until the mixture thickens. Add the onion and oysters. Turn off the heat and stir with a wooden spoon occasionally for 5 minutes. Add the parsley and spoon the mixture into the vol au vent cases. Add a sprinkle of breadcrumbs to the tops and heat at 150 degrees for about 8 minutes.
BASE MIXTURE -WHITE SAUCE 45g butter 50g flour 2 cups milk Melt the butter in a saucepan, add the flour, stirring over heat until absorbed by the butter. Add the milk gradually, stirring or whisking continuously until thickened.
Hope that helps. :-))
stitch50,
Dec 13, 12:50pm
Thank you so much for those , they sound delicious ,but it is the Faux oyster filling I'm after Sorry I should have explained that better , but I do thank you for your help .
davidt4,
Dec 13, 1:23pm
What is a false oyster?
rubyjane11,
Dec 13, 2:51pm
is that not self-explanatory?
davidt4,
Dec 13, 2:55pm
Not to me I'm afraid. I get that it is something which is not an oyster but I don't know what that something might be. Do you know?
janbodean,
Dec 13, 3:01pm
You are not the only one with a physical disability, nor are you the only one living with pain. I would have thought most of us have more than enough to do prior to Christmas, but what is so hard or laborious about cutting out ready made pastry with tart cutters?
cgvl,
Dec 13, 3:21pm
#OP. Not sure if this is the recipe you are looking for but I found it in an old Aunt daisy cookbook pre 1966 unfortunately no date in it but would be 1950's at least. Mock Oyster sauce: suitable for toast or vol u vent filling. make a white sauce with 300mls milk, butter, pepper and a little salt. thicken with cornflour, not too thick. Take a tin of sardines and mash then add to the white sauce and heat through. Turn out onto hot buttered toast or fill vol u vents with it. Sorry recipe is written that way so apart from the measurement for the milk its all guess work.
stitch50,
Dec 13, 4:50pm
No that is my problem , I know I made dozens of them in the 60s and from memory it was perhaps reduced cream , and some soup mix type packet . and rather like the onion dip that we all used to make . but I'm at a loss as to what the recipe was . . my memory for recipes refuses to go back 47 years .
245sam,
Dec 13, 5:48pm
With reduced cream and soup mix, could the filling have been a Maggi/Nestle creation? :-))
fifie,
Dec 13, 7:16pm
Oh the memories, used to make heaps of these also, still have the above #2 recipe in my old cookery book i got when we lived there they were all the go and very yummy. According to my notes mock oyster ones were made with a tin of creme of mushroom soup,onions and parsley, dont ask me how i ever got oyster out of that, we must have took them to everything we went to lol, favs were creme asparagus soup /chicken, oyster/white sauce, salmon/white sauce and white sauce/ chopped mushrooms. Can remember making big pot of white sauce then filling all these bought cases, baking and freezing it was a all day event lol.
stitch50,
Dec 13, 7:47pm
Thanks for that fifie, I think the cream of mushroom soup rings bells , so I'll play around with that , May try a slurp of oyster sauce and see what happens . Thank you also 245sam I'll also contact Maggi.and Nestle and see if they can throw any light on the recipe. I really really fancy these now .
245sam,
Dec 13, 7:55pm
stitch50, I've been thinking and vaguely recall something 'mock oyster' having sardines as its 'fishy' component - could that have been the vol au vent filling? :-))
fifie,
Dec 13, 8:47pm
Hope you can find a solution stitch the oyster sauce may work, contacting nestles and maggi sounds a good idea, i can't remember ever making them with the reduced cream, but who knows i could have it was a long time ago. Dont remember either sam of using sardines, have looked at my old book again and found a note underneath, good idea is to stick tinned oysters in mix much cheaper adds bit more flavour, lord only knows what brew they went in lol.
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