Summary: This is an elegant first course or just more substantial cocktail party fair. I love this combo of veg together with salty cheese and flaky pastry. I was feeling lazy on the day and went with shop bought vol-au-vent cases but you could easily just pop it in a puff pastry case. I wouldn’t bother cooking off the veg for more that a minute if the pastry needs proper baking.
Ingredients
- 50g butter
- 1 zucchini, sliced into small pieces
- 1 bunch asparagus, sliced into 1cm rounds
- 1/2 bunch spring onions, chopped
- 1 cup peas
- pepper
- 200g Danish fetta, cubed
- 8 large vol-au-vent shells
Instructions
- Pre heat the oven to 180C.
- Add the butter and veggies to a fry pan and cook until just tender. Just give it an occasional stir and check how it’s going, you don’t want your veg cook to a mush!
- Stir through the fetta and fill the shells with the veg and cheese mix.
- Put the filled shells on a baking tray and bake for around 20 mins or until warmed through.
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