Master chef
Utensils
Apron
baking paper
Baking tray
Cooking spoon
Frying pan
Knife
Measuring cup
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
pastry wheel
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vol-au-vents
Roll out the dough, cut into 8 equal rectangles using a pastry wheel. Score the dough with the tip of a knife, creating a rim of approx. 1.5 cm. Transfer to a baking tray lined with baking paper.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.
Bratwurst sausages
Heat the oil in a frying pan. Fry the sausages for approx. 2 mins. on each side, remove, allow the sausages to cool slightly, cut into slices, set aside.
Filling
Peel and finely chop the shallot. Dice the courgette, halve the cherry tomatoes. Heat the oil in the same pan. Sauté the shallot, courgette and tomato puree for approx. 5 mins. Pour in the water, simmer for approx. 10 mins., season. Return the herb mixture and cherry tomatoes to the pan along with the sliced sausage, simmer for approx. 5 mins.
To serve
Carefully remove the vol-au-vent lids. Spoon the filling into the vol-au-vents, place the lids back on.
| Serve with: | Leaf salad |
|---|
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