Creamy Tuna and Tomato Vol au Vents – recipe | Unilever Food Solutions UK

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Vol Au Vents:

  • Puff pastry vol au vents 450 g


  1. Vol Au Vents:

    • Lay the Vol Au Vents on a flat gastro tray with baking parchment. Brush the edges with egg wash and cook in a combi at 170c for 16 minutes till golden and cooked through.
    • Remove and leave to chill.
  2. Method:

    • Combine Tuna, KNORR Tomato & Basil Sauce, KNORR Garde d'Or Hollandaise Sauce and finely chopped herbs.
    • Spoon mixture into vol au vent cases. Sprinkle with grated cheese.
    • Bake at 170c for12 minutes or till the cheese has gratinated and filling is piping hot.