Vol au Vents with Leek n cheese sauce

Vol au Vents with Leek n cheese sauce

These Vol au vents are fun to make and it is amazing how much they rise. I try to hollow them out as much as possible to get more filling in as I always make too much! Mushroom can be also added to this recipe but on the day I just felt like cheese n leek!


  • 350g Frozen Puff Pastry, thawed
  • 1 Egg
  • 1 Leek, topped n tailed, chopped and rinsed
  • 15ml Milk
  • 2 tbsp grated Pamesan cheese
  • 1 tbsp Butter
  • 1 tsp Flour


  1. Preheat the oven to 200 degrees.
  2. Fold over the pastry and roll to a thickness of approx 5mm.
  3. Using a glass, cut out circular shapes and place on a tray lined with grease proof paper.
  4. Beat the egg and using a pastry brush coat the puff shapes.
  5. Pop into the hot oven for approx 20 mins until slightly golden.
  6. Meanwhile prepare the cheese sauce by melting the butter and adding the flour until combined.
  7. Slowly whisk in the milk and simmer until thick, then add the cheese.
  8. Fry the leeks until soft.
  9. Take the puff pastry out of the oven and with a knife cut a inner circle and remove.
  10. Add the leeks and cheese sauce and pop back in for another 5 mins.

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