Vol-au-vent with Russian salad and stuffed eggs

Name: Vol-au-vent with Russian salad and stuffed eggs - Floriana I.
Ingredients: 4 medium potatoes; 8 eggs; 1 package of frozen peas with carrots; 1 package of frozen Vol; au; vent pastries; 4 pickled cucumbers; 1 pickled bell pepper; salt to taste; black olives for decoration. For the mayonnaise: corn oil; 2 teaspoons of mustard; salt to taste; 2 teaspoons of lemon juice; 1 egg yolk.

Appetizers - Vol-au-vent with Russian salad and stuffed eggs by Floriana I. - Recipia

Vol-au-vent with Russian salad and stuffed eggs A sophisticated and elegant appetizer, perfect for impressing guests on any occasion, vol-au-vent with Russian salad and stuffed eggs are easy to prepare and delicious. This recipe not only offers an explosion of flavors but is also a great way to combine simple ingredients in a spectacular manner. The total preparation time is approximately 1 hour, and the recipe yields 8-10 servings, depending on portion size. Ingredients: - 4 medium-sized potatoes - 8 eggs - 1 package of frozen peas and carrots - 1 package of frozen vol-au-vent pastries - 4 pickled cucumbers - 1 pickled bell pepper - Salt, to taste - Black olives, for decoration For mayonnaise: - 250 ml corn oil - 2 teaspoons mustard - Salt, to taste - 2 teaspoons lemon juice - 1 egg yolk Preparation: 1. Thawing the pastries: Remove the vol-au-vent pastries from the freezer and let them thaw at room temperature for about 30 minutes. Place them on a baking tray, leaving about 1 cm space between them. 2. Preheating the oven: Meanwhile, preheat the oven to 205 degrees Celsius. This temperature will ensure even baking and a delicious golden color. 3. Greasing the pastries: Beat one egg with a little water and brush each pastry volume with this mixture. This step is essential for achieving a beautifully golden crust. 4. Baking the pastries: Place the tray in the oven and bake for 18 minutes or until the pastries are golden and fluffy. 5. Boiling the vegetables: Peel the potatoes and boil them in salted water for 20 minutes until they are easily pierced with a fork. In another pot, boil the peas and carrots according to the package instructions. 6. Preparing the salad: Once the potatoes have cooled, dice them. In a large bowl, combine the diced potatoes, drained peas, boiled carrots, and finely chopped cucumbers and bell pepper. These ingredients will add not only flavor but also a pleasant texture to the salad. 7. Preparing the stuffed eggs: Boil the eggs for about 10-12 minutes until hard. After boiling, cool them under running cold water, then peel them. Cut each egg in half, remove the yolks, and place them in a bowl. Mash the yolks with a fork and add the chopped egg whites from one egg. 8. Preparing the mayonnaise: In another bowl, mix the corn oil with the mustard, lemon juice, and salt. If you want a creamier mayonnaise, use a whisk to emulsify the ingredients. 9. Combining the ingredients: Add the mayonnaise to the salad, mixing well to ensure all ingredients are coated. Adjust salt to taste. Fill the egg halves with the obtained mixture. 10. Assembly: Fill the vol-au-vent with the Russian salad mixture. Arrange them nicely on a platter and decorate with black olives, slices of pickled cucumbers, or fresh parsley leaves. 11. Serving: When ready to serve, place the stuffed eggs on a platter alongside the vol-au-vent and sprinkle with slices of pickled bell pepper for an extra splash of color and flavor. Serving suggestion: This appetizer is perfectly accompanied by a glass of dry white wine, which will complement the flavors of the dish. Practical tips: - You can replace the mayonnaise with a yogurt-based dressing for a lighter option. - Instead of bell pepper, you can use roasted peppers for a different taste. - The Russian salad can be customized with other vegetables, such as green peas or canned corn. Enjoy preparing this delicious appetizer that will turn any meal into a feast!

Vol-au-vent with Russian salad and stuffed eggs

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