haddock vol au vent

Jumbo Smoked Haddock Vol Au Vent Recipe

You might think that the vol au vent is a 70s canapé classic, but we’ve vamped it up with a delicious cheesy sauce and cheddar crumb topping for a main meal that everyone will enjoy.

Serves 4
1 hr 30 minutes
Difficulty: Tricky


1 packet ready-rolled puff pastry
300g smoked haddock
40g butter
40g plain flour
120g cheddar cheese
120ml single cream
120ml milk
60g cream cheese
10g English mustard
Salt & pepper
For the topping:
200g breadcrumbs
40g butter
50g cheddar cheese
2 tsp parsley, dried
Salt and pepper


  1. Divide the pastry into 8 equal portions and use a circle cutter to create 8 circles
  2. Cut out the middle of half of the pasty circles
  3. Preheat an oven to 190˚C
  4. Take the full circle of pastry and place on greaseproof paper. Brush the edges with water and place the cut out circle on top. Prick the base with a fork
  5. Take 1 egg and whisk together then brush the pastry with the egg wash.
  6. Bake the pasty for 15-20 minutes until golden brown and allow to cool
  7. In a heavy based saucepan, add the butter and flour to create a roux.
  8. Slowly whisk in the milk and when its a smooth sauce, add the cream cheese and cream.
  9. Bring to the boil and add the mustard, salt and pepper, and cheese.
  10. For the topping, melt the butter and add to the breadcrumbs, parsley, and cheddar cheese. Season with salt and pepper
  11. In the cooled pastry cases, placed 2 tablespoons of the cheese sauce then equal portions of haddock. Cover the fish with the breadcrumb topping.
  12. Bake for 25 minutes at 190˚C and serve with the remaining sauce.


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