Rajasthani-style Vol-au-vent

Ingredients

In this Rajasthani adaptation of Vol-au-vent, the traditional French filling is replaced with a Rajasthani-style filling. The original dish typically features a creamy and savory filling made with ingredients like chicken, mushrooms, and cream. However, in the Rajasthani version, the filling is spiced with traditional Rajasthani spices like cumin, coriander, and turmeric, giving it a distinct flavor profile. Additionally, saffron is added to the filling to add a touch of luxury and enhance the aroma. We alse have the original recipe for Vol-au-vent, so you can check it out.

• 6 puff pastry shells 6 puff pastry shells
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1 cup mixed vegetables (carrots, peas, beans), finely chopped 1 cup mixed vegetables (carrots, peas, beans), finely chopped
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the puff pastry shells on a baking sheet and bake them according to the package instructions until golden brown and puffed.
3. 3.
   In a pan, heat ghee over medium heat.
4. 4.
   Add cumin seeds and let them splutter.
5. 5.
   Add the chopped onions and minced garlic. Sauté until the onions turn golden brown.
6. 6.
   Add the coriander powder, turmeric powder, and saffron strands. Mix well.
7. 7.
   Add the mixed vegetables and cook until they are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Remove the puff pastry shells from the oven and let them cool slightly.
10. 10.
    Carefully remove the top of each shell to create a hollow space for the filling.
11. 11.
    Spoon the Rajasthani-style filling into each puff pastry shell.
12. 12.
    Garnish with fresh cilantro leaves.
13. 13.
    Serve hot and enjoy the Rajasthani-style Vol-au-vent.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the strands in warm milk for 10 minutes before adding them to the filling.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of red chili powder or finely chopped green chilies.
• You can customize the filling by adding cooked chicken or paneer (Indian cottage cheese) for extra protein.
• Serve the Rajasthani-style Vol-au-vent with a side of mint chutney or tamarind chutney for a burst of tangy flavors.
• If you don't have puff pastry shells, you can make your own by rolling out puff pastry dough and cutting it into circles or squares.
• To make the dish more indulgent, drizzle a little melted ghee over the filled puff pastry shells before serving.

Serving advice

Serve the Rajasthani-style Vol-au-vent as an appetizer or snack. It pairs well with a cup of hot masala chai or a refreshing glass of lemonade.

Presentation advice

Arrange the filled puff pastry shells on a platter and garnish them with a sprinkle of saffron strands and fresh cilantro leaves. Serve them on colorful Rajasthani-style plates or trays to enhance the visual appeal.