Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Cooking spoon
Knife
Ladle
Measuring cup
Oven mitts
Pan
Peeler
Tablespoon
Timer
Cutting board
Kitchen scales
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
Unroll the pastry dough, cut in half crosswise. Brush one piece of dough with a little water, place the second piece neatly on top. Halve the dough lengthwise and crosswise to make four pieces.
Score each piece of dough with a rectangle (for the lids), leaving a border of approx. 2 cm.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 220 °C.
Filling
Peel the carrots, halve lengthwise, cut into approx. 5 mm slices. Cut the spring onion into thin rings. Separate the meatballs.
Heat the oil in a wide pan. Sauté the onion and carrots for approx. 3 mins. Add the peas and meatballs, cook for approx. 3 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 12 mins., stirring occasionally until the carrots are just soft. Pour in the single cream, briefly bring to the boil, season.
To serve
Remove the vol-au-vents from the oven, allow to cool slightly. Remove the lids. Plate up the vol-au-vents, fill with the meatballs and vegetables.
| Serve with: | Rice |
|---|
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