Cheese and Oyster Vol Au Vents
Delight your taste buds with these indulgent Cheese and Oyster Vol Au Vents, a perfect blend of buttery puff pastry, creamy cheddar cheese sauce, and tender sautéed oysters. This elegant appetizer starts with golden, flaky shells filled with a velvety cheese roux, balanced by the briny richness of oysters lightly cooked with garlic and fresh parsley. Ideal for dinner parties, holiday gatherings, or any occasion that calls for a touch of sophistication, these vol au vents impress with their stunning presentation and gourmet flavor. Ready in just 45 minutes, this recipe combines timeless French pastry techniques with a seafood lover's dream, making it as easy to prepare as it is to devour.
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Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 cup Cheddar cheese, shredded
- 12 pieces Fresh oysters, shucked
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 piece Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the frozen puff pastry sheets according to the package instructions. Using a round cookie cutter (approximately 3 inches in diameter), cut 24 circles out of the pastry.
Take 12 of the pastry circles and cut smaller circles out of the center using a smaller cookie cutter, creating rings. These will form the walls of the vol au vents.
Place the 12 whole pastry circles on the prepared baking sheet. Brush the edges lightly with the beaten egg, then place the rings on top of each base. Brush the top of the rings with the egg wash as well.
Use a fork to prick the centers of the bases (not the rings) to prevent excessive puffing during baking.
Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed. Remove from the oven and allow to cool. If the centers have puffed up, gently press them down with a spoon to create a hollow.
While the pastry bakes, prepare the cheese sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, forming a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes, or until the mixture thickens.
Stir in the shredded cheddar cheese, salt, and black pepper. Remove from heat and set aside.
In a skillet, sauté the minced garlic in 1 tablespoon of butter over medium heat for 1 minute. Add the shucked oysters and sauté for 2-3 minutes, just until they are cooked through. Stir in the chopped parsley.
To assemble, spoon a small amount of the cheese sauce into the hollow of each baked vol au vent. Top with a cooked oyster.
Garnish with additional parsley if desired. Serve immediately while warm.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.6 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 52.4 mcg | 262% | |
| Calcium | 1778 mg | 137% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
