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Lamb Mince and Leek Vol-au-Vents

Lamb Mince and Leek Vol-au-Vents

Jane Simpson
These Lamb Mince and Leek Vol-au-Vents are a delightful fusion of flaky puff pastry, rich spiced lamb, and sweet, melt-in-your-mouth leeks. Inspired by classic French patisserie techniques with a hearty, rustic filling, this dish is perfect as an elegant appetizer or a luxurious snack.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine French
Servings 4 servings
Calories 569 kcal

Equipment

baking tray
Pastry cutter (round, 3-inch diameter)
Large frying pan
Wooden spoon
Small mixing bowl
Pastry brush
Oven

Ingredients
 
 

Puff Pastry

  •  
    1 sheet puff pastry - Ready-rolled, chilled, not frozen
  • Raw egg yolk isolated on white backgroundRaw egg yolk isolated on white background1 piece egg yolk - Beaten with a teaspoon of water for egg wash

Lamb Filling

  • Tasty minced meat isolated on white background½ lb ground lamb (minced lamb) - High quality with some fat for flavor
  • Fresh leek stems1 stalk leek - Finely sliced, white and light green parts only
  • Glass bowl of olive oil isolated on white background1 tbsp olive oil - Extra virgin
  • garlic1 clove garlic - Minced
  • ground cumin½ tsp cumin - Ground
  • Heap of dried coriander seed and ground coriander on white background½ tsp ground coriander
  • Heap of ground cinnamon and cassia cinnamon sticks¼ tsp ground cinnamon
  • Spoon with tomato paste isolated on white background1 tsp tomato paste
  • bowl of fresh chicken broth4 tbsp chicken stock - Or lamb stock; for deglazing
  • parsley on white background1 tbsp parsley - Fresh, finely chopped
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste

Instructions
 

  • Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  • Roll out the puff pastry and use a 3-inch pastry cutter to cut out 8 rounds. Place 4 rounds on the prepared baking tray.
  • Use a smaller cutter (2-inch diameter) to cut out the centers of the remaining 4 rounds, creating rings. Place a ring on top of each base and gently press to adhere.
  • Brush the pastry with egg wash and bake for 15 minutes or until golden and puffed. Set aside.
  • In a large frying pan, heat olive oil over medium heat. Add the leeks and cook for 3-4 minutes until softened.
  • Add minced garlic, cumin, coriander, and cinnamon, stirring for 1 minute until fragrant.
  • Add lamb mince, breaking it apart with a wooden spoon. Cook until browned, about 5-6 minutes.
  • Add tomato paste and stock, stirring to combine. Simmer for 5 minutes until slightly thickened. Season with salt, pepper, and parsley.
  • Spoon the warm lamb filling into the pastry cases and serve immediately.

Notes

  • For an extra punch of flavor, add a pinch of chili flakes to the lamb mixture.
  • You can also use pre-made vol-au-vent cases to save time.

Nutrition

Calories: 569kcalCarbohydrates: 29gProtein: 16gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 95mgSodium: 233mgPotassium: 227mgFiber: 1gSugar: 1gVitamin A: 181IUVitamin C: 2mgCalcium: 31mgIron: 3mg
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