Vol-au-vent with prawn filling in the Air Fryer is a classic French dish that has found its way into kitchens all over the world. It consists of light, airy puff pastry shells that are traditionally filled with a creamy sauce, often with meat or seafood. In this recipe, we’ll dive into how to make puff pastry shells, why this is a great method, and the different variations and accompaniments you can experiment with. Let’s take a closer look at this delicate and versatile dish.
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Estimated reading time: 5 minutes
Table of Contents:
Why make Vol-au-vent in the Air Fryer?
Making Vol-au-vent in an air fryer can be a practical and time-efficient method that can also give a lighter result than the traditional oven method. The air fryer uses hot air to cook the food, meaning you can achieve a crispy, golden crust on your puff pastry shells without using much fat. This makes the dish a little healthier, while it still keeps its characteristic lightness and crispiness.
Another advantage of using an air fryer is the quick cooking time. The air fryer preheats quickly, and your puff pastry shells turn golden and crispy in less time than in a traditional oven. This is ideal for those with a busy everyday life who still want to enjoy a gourmet dish without spending too much time in the kitchen.
What kind of dish is Vol-au-vent?
Vol-au-vent is a dish consisting of small shells made of puff pastry. These shells are light and airy, which is also reflected in the name, meaning “to fly with the wind” in French. These puff pastry shells are typically filled with a rich and creamy sauce, which can contain meat, seafood, vegetables, or a combination of these.
The classic puff pastry shell is often served as a starter or a light main course and is known for its delicate balance between the crispy pastry and the rich, flavourful sauce. Puff pastry shells with prawn filling are both elegant and versatile, making them popular for festive occasions and dinners.
Where does the dish come from?
Vol-au-vent has its roots in France, where it was created in the 18th century. The exact origin is a little unclear, but it’s believed that puff pastry shells were invented by the famous French chef Marie-Antoine Carême, who was known for his complex and refined dishes.
Carême, also known as “the king of chefs and the chef of kings”, revolutionised French culinary arts and set a new standard for what could be achieved with simple ingredients. Vol-au-vent quickly became popular in French aristocratic circles and has since spread to many other countries, where it has been adapted and further developed in countless variations.
What variations can you make of Vol-au-vent?
There are countless ways to vary this French dish, depending on taste and preference. Here are some popular examples:
- Chicken and mushroom filling: A classic filling with chicken and mushrooms in a creamy white sauce.
- Prawn filling: A delicate version with prawns in a cream sauce, often with a little lemon juice and dill added for freshness.
- Vegetarian: Filled with a mix of different vegetables such as mushrooms, spinach and artichokes in a creamy sauce.
- Beef: With tender pieces of beef in a red wine sauce, giving a more robust flavour.
- Mixed seafood: A luxurious variant with a mix of prawns, scallops and mussels in a rich bisque.
These variations show how versatile Vol-au-vent can be, and how it can be adapted to different occasions and taste preferences.
To add extra depth and flavour to the sauce, use a homemade stock rather than a shop-bought one. Simmer chicken bones or shellfish shells with onion, carrot, celery and herbs such as thyme and bay leaf for a couple of hours. Strain the stock and use it as the base for your sauce. This gives a richer and more complex flavour that lifts the dish to a new level.
Tips and tricks from the author: Morten Jensen
What can you serve with puff pastry shells?
Vol-au-vent can be served with a range of different accompaniments that complement the rich and creamy filling. Here are some suggestions:
- Salad: A fresh green salad with a light vinaigrette can balance the rich sauce in Vol-au-vent.
- Vegetables: Steamed or roasted vegetables such as asparagus, green beans or carrots go well with it.
- Rice: A simple rice dish, such as pilaf or risotto, can also be a good accompaniment.
- Bread: Freshly baked bread or a baguette can be used to soak up the delicious sauce.
For drinks, a dry white wine or a light red wine goes well with most variants of Vol-au-vent. Alternatively, a sparkling wine can also be a festive option.
Conclusion on Vol-au-vent in the Air Fryer
Making puff pastry shells is a modern and practical approach to a classic French dish. The air fryer offers a quicker and healthier way to cook the pastry, while still achieving the desired crispiness and lightness. By using the air fryer, you can easily experiment with different fillings and create new flavour experiences.
This method is ideal for those who want to impress their guests with an elegant and delicious dish with prawn filling, without spending too much time in the kitchen. With the many variation options and the simple preparation, Vol-au-vent in the Air Fryer is a winner, whether it’s for a festive occasion or a cosy dinner at home.
Recipe
Vol-au-vent with prawn filling in the Air Fryer
Cooking Guide
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Cost of the dish
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Airfryer size
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Ingredients
- 4 pcs puff pastry sheets
- 1 pcs egg
- 250 g prawns (cooked)
- 200 g mushrooms
- 1 pcs onion
- 2 tbsp butter
- 2 tbsp plain flour
- 300 ml fish stock
- 100 ml cream
- 1 tsp Salt and pepper
- 1 bunch Fresh dill
How to make it
- Prepare the puff pastry:Cut 4 pcs puff pastry sheets into circles about 10 cm in diameter. Cut out a smaller circle from the centre of half of the large circles, so you get rings. Place the rings on top of the whole circles to make small shells. Brush with 1 pcs egg, beaten.
- Baking in the air fryer:Preheat the air fryer to 180°C.(Pre-programme it, or let it run for a couple of minutes before cooking)Place the puff pastry shells on baking paper in the air fryer and bake for 10-12 minutes, or until golden and risen.Start the online kitchen timer here
- Prepare the filling:Finely chop 1 pcs onion and slice 200 g mushrooms. Melt 2 tbsp butter in a saucepan, add the onion and sauté until soft. Add the mushrooms and fry for a further few minutes.
- Make the sauce:Add 2 tbsp plain flour to the saucepan and stir well. Pour in 300 ml fish stock a little at a time, whisking to avoid lumps. Let the sauce simmer until it thickens. Stir in 100 ml cream and season to taste with 1 tsp Salt and pepper. Add 250 g prawns just before serving and heat through for a few minutes.
- Fill the vol-au-vents:Take the puff pastry shells out of the air fryer and let them cool slightly. Fill them with the prawn sauce. Garnish with 1 bunch Fresh dill.
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Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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