Ariso Recipes
Delightful stuffed vol-au-vents featuring a spiced potato filling and a zesty grated beetroot topping. These crispy pastry treats are perfect for satisfying your savory cravings with a burst of flavors and textures. Enjoy them with garlic chutney and fried chilies for a delightful snack or appetizer.
35 minutes.
International
Relatively Clean
Contains Wheat flour, refined (Triticum aestivum).
Based on your Medical Conditions
Based on your Allergies/intolerances
Based on any other eating preferences you have
In a pan, heat oil and add asafoetida, curry leaves, cumin, and mustard seeds.
Add boiled and mashed sweet potatoes to the pan, followed by red chili powder, turmeric, salt, and chopped coriander leaves. mix well and cook until the spices coat the potatoes. set aside the potato filling.
Preheat the oven to the required temperature for the puff pastry vol-au-vents.
Prepare the vol-au-vents by rolling out the puff pastry sheet. cut two circles from the rolled-out sheet, creating a hole in the center of one circle and a ring-shaped piece from the other. stack the ring-shaped piece on top of the disc-shaped piece to form the vol-au-vent pastry.
Bake the prepared vol-au-vent pastry in the preheated oven according to the package instructions until golden and puffed.
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