Vol Au Vent Recipe

Name: Vol Au Vent
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sausages; 2 tablespoons butter; onions 1 med., diced; 4 ounces mushrooms sliced; 1 cup celery diced; 1 can cream of mushroom soup 10 1/2 oz.; 1 cup milk; 1 tablespoon pimentos chopped; 8 hard-boiled egg chopped; 8 puff pastry shells; sliced tomatoes; parsley for garnish; salt; pepper to taste

Servings: persons

1 pound sausages
2 tablespoons butter
onions 1 med., diced
4 ounces mushrooms sliced
1 cup celery diced
1 can cream of mushroom soup 10 1/2 oz.
1 cup milk
1 tablespoon pimentos chopped
8 hard-boiled egg chopped
8 puff pastry shells
sliced tomatoes
parsley for garnish
salt
pepper to taste

1
Cook, crumble and drain sausage. Set aside. Saute the onion, celery and mushrooms in butter. Add sausage, mushroom soup, pimento and milk, stirring well over medium heat. Add salt and pepper to taste. Add the sliced eggs, stirring gently until the mixture is heated through. Keep warm.
2
Bake pastry shells according to directions. Remove caps and reserve. Scoop out center. Place warm, prepared pastry shells in individual au gratin dishes. Spoon sausage-egg mixture in to each pastry shell to overflowing. Replace pastry caps. Garnish with tomato slices and parsley sprigs. Serve immediately.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound sausages, 2 tablespoons butter, onions 1 med., diced, 4 ounces mushrooms sliced, and more.

Yes, Vol Au Vent falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vol Au Vent

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