Roasted Eggplant Filled Volovants With Bechamel Sauce Recipe

    Roasted Eggplant Filled Volovants With Bechamel Sauce Recipe

    Ingredients :

    • 8 square puff pastry
    • 6 tablespoons prepared canned roasted eggplant
    • 4-5 tablespoons grated kashar cheese
    • 1 cup milk (200 ml)
    • 1/2 tablespoons butter
    • 1 tablespoon flour
    • Salt
    • Black pepper

    Preparation :

    Let stand puff pastries until softened if you get from the refrigerator.

    Cut puff pastry into two pieces. Then cut one of them with circle shaped. (with the help cookie cutter or using a glass). Then cut it again with a smaller circle shaped cookie cutter. Now we get the frame part. Then put the frame part of puff pastries onto the bottom part as shown at photos. Finally, dip with a fork at several parts in order not to puff much.

    Put the pastries onto a oven tray with greaseproof paper. Apply egg yolk onto the pastries. Cook at preheated 180 degree oven untill lightly browned. Then get the volovants from oven..

    Then, put butter into a small saucepan. Melt the butter gently. Add flour in the saucepan. Cook with stirring a wooden spoon or mini whisk 2 minutes. Then, pour milk little by little onto. Whisk the milk into the flour until it is completely smooth. Bring to a boil. Cook 2-3 minutes stirring constantly. Sprinkle with salt and black pepper. Put the roasted eggplant. Cook until 1 minute stirring. Finally, add grated kashar and mix. Then remove from heat. Leave to cool.

    Put the bechamel sauce with roasted eggplant mixture into the volovants. Put chopped red pepper or green pepper onto. The bechamel sauce with roasted eggplant filled volovants (Vol au Vents) is ready to serve.

    Bon appetite

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    Roasted Eggplant Filled Volovants With Bechamel Sauce Recipe: