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MasterChef New Zealand


Vol au vents

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Recipe by Warwick Brown

Makes Approximately 20

Wine Match:  Lindauer Special Reserve Cuvee Riche

1kg full butter puff pastry
Flour for dusting

Egg wash
5 egg yolks
75ml Anchor milk

Chicken Velouté
750ml Campbells Real chicken stock
55g Mainland unsalted butter
55g plain flour
1 egg yolks, lightly beaten

2 Toulouse sausages
Splash of white wine vinegar
250g lamb sweetbreads
25g dried French ceps, soaked in water for 30 minutes
25g crème fraiche
20ml fresh Anchor cream
2g nutmeg, ground
White pepper

1. Preheat oven to 185C, low fan.

2. Take the pastry from the fridge and roll out into an even rectangle using very little flour for dusting. Turn the pastry after each roll and roll until it reaches an even thickness of 6mm.

3. Use a 4cm cutter to cut out discs of pastry. You will need a total of 40 discs.
Use a 3cm cutter to cut out the centre of 20 of the discs. You should now have 20 discs and 20 rings of pastry. Make sure that the pastry remains cold at all times. Return to the refrigerator if required.

4. Combine the egg yolks and Anchor milk and use a pastry brush to brush the top edges of the discs with egg wash, being careful not to drip any egg wash over the edges and down the sides. Place the rings of pastry carefully on the discs and egg wash the tops, again being careful not to brush any egg wash onto the sides as this will cause the pastry cases to rise unevenly.

5. Line a baking tray with baking paper and place the pastry cases on trays, spread out evenly. Place in the oven and cook for approximately 20 minutes until light and flaky and golden brown.

6. To make the chicken velouté, place the Campbells Real chicken stock in a saucepan and place over medium heat. Place the Mainland butter in a separate large saucepan, place over medium heat and allow to melt. Add the flour to the Mainland butter and stir for 3-4 minutes until the mix takes on a sandy texture. Once the mixture has reached this stage, add the hot stock one ladle at a time, whisking continuously. Once all the stock has been added the sauce should have a smooth silky consistency. Pass through a chinois and whisk in the egg yolks. Set aside.

7. To make the filling, place the Toulouse sausages in the oven at 165?C and roast until just cooked. Cool, then cut into very small dice.

8. Bring a large saucepan of salted water with a splash of vinegar to a simmer. Place the sweetbreads in the water and simmer gently for 15 minutes. Drain the sweetbreads then remove all the connective tissue and fatty deposits. Cut into very small dice.

9. Squeeze out the soaked ceps and cut into small dice.

10. Combine the sausage, sweetbreads and ceps in a large mixing bowl and add the chicken velouté to make a nice salpicon mixture. Mix in the crème fraiche, cream, nutmeg and season to taste with salt and white pepper.

11. Line up the vol-au-vent cases on a baking tray lined with baking paper. Spoon the cold filling into the cases, no more than 2 hrs before service (filling must be cold). Before serving, place in the oven at 140C, low fan and heat until warmed through.