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.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Use a fork to prick the centers of the bases (not the rings) to prevent excessive puffing during baking.

Step 6

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.

Step 7

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.

Step 8

Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes, or until the mixture thickens.

Step 9

Stir in the shredded cheddar cheese, salt, and black pepper. Remove from heat and set aside.

Step 10

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.

Step 11

To assemble, spoon a small amount of the cheese sauce into the hollow of each baked vol au vent. Top with a cooked oyster.

Step 12

Garnish with additional parsley if desired. Serve immediately while warm.

Nutrition Facts

Serving size	(1163.2g)

Amount per serving	% Daily Value*
Calories	1869.4

Total Fat 119.5g	0%
Saturated Fat 54.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 693.8mg	0%
Sodium 3198.8mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 3.2g	0%
Total Sugars 13.6g
Protein 93.9g	0%

Vitamin D 2096.8IU	0%
Calcium 1777.6mg	0%
Iron 48.9mg	0%
Potassium 2099.2mg	0%

*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.

Source of Calories

Fat: 56.3%

Protein: 19.7%

Carbs: 24.0%