Christmas vol au vents with tomato and mozzarella are a super simple, delicious holiday appetizer. Quick to make.
Easy Christmas vol-au-vent recipe (tomato + cheese)
This is probably the simplest recipe that I have on the blog.
It’s not super creative but it is simple, delicious and looks very festive as a party food.
Please forgive the extremely average photos. Don’t let them put you off!
The first time this recipe was made was back in my early blogging days. I’ll be making this recipe again shortly and updating them.
What are vol au vents
A vol-au-vent is the French word for ‘windblown’ – because they’re so light.
They are hollow puff pastry cases.
How to make vol au vent pastry shells
You can buy them at the supermarket pre-made.
If you can’t get your hands on them, you can make your own puff pastry shells with store-bought puff pastry sheets.
- Line a baking sheet with parchment paper.
- Cut pastry discs using a round cookie cutter.
- Cut a smaller circle out of half the pastry circles and place them on top of the full ones.
- Place on the tray, brush with egg wash and bake according to the instructions on the packet.
You may need to use weights to stop it puffing too much.
Leave them to cool on a wire rack then either continue with the recipe or store in an airtight container until you’re ready to use.
Can you use butter puff pastry to make vol a vent shells
Technically you could but I find butter puff pastry much harder to work with than regular puff pastry.
Ingredients for Christmas vol-au-vent
You can make this easy appetizer using just a a few simple ingredients:
- Vol-au-vent shells (or puff-pastry to make them)
- Mozzarella (or any other cheese that melts well)
- Cherry tomatoes
- Fresh basil
All you need to do to make them is pop a little bit of each ingredient in each shell (on a parchment paper lined baking sheet) and bake until the cheese is melted turning golden brown.
For a fancy serving idea – arrange the Christmas vol-au-vents in a thick circle on a serving plate like a wreath.
Use fresh herbs to decorate at the top of the vol-au-vent wreath.
Other vol-au-vent filling ideas
Vol-au-vents are such a simple last minute appetizer for the potential crazy time of the year.
You can fill them with savoury fillings or make a sweet version for a mini holiday dessert.
Vol-au-vents can also make a delicious main course if you use/make bigger shells.
My favourite filling would be the tarragon chicken recipe below.
- Mushroom vol-au-vents – mushrooms, cream cheese and chopped chives
- Brie and cranberry sauce – super festive for the holiday season
- Tarragon chicken – just dice it up smaller for mini vol-au-vents
- Salmon, cream cheese and dill
- Ham, cheddar and pineapple
- Blue cheese and caramelised onion
- Whipped cream, chopped strawberries and chocolate shavings
- Nutella with a raspberry on top
- Stewed cinnamon apples
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- vol au vent cases
- basil leaves
- cherry tomatoes
- oil for spraying
- Pre-heat the oven to 180C (360F) fan-forced and line a baking tray with baking paper.
- Lay out the vol au vent cases on the tray (as many as you need). Line each one with a basil leaf so that it sticks out the top. Place a piece of mozzarella then a quarter of a cherry tomato inside each one and spray with oil.
- Bake until the cheese is melted.