Italian
Vol-au-Vent with Cooked Ham and Walnut Pâté
by Chef Andrea Larossa · 62K subscribers on YouTube
Elegant and easy vol-au-vent filled with a creamy ham and walnut pâté, perfect for Christmas appetizers or any special occasion.
- Difficulty
- easy
Ingredients
9 items- Vol-au-VentPre-made vol-au-vent shells, available at quality supermarkets or delis.
- Cooked HamChoose a thick slice of cooked ham (about 1 cm) or a piece from a whole ham. You can also use pre-sliced ham.
- 1 pcsShallotOne shallot.
- ButterA small knob of butter.
- CreamCold fresh cream, added gradually during blending to achieve a creamy consistency.
- WalnutsUse roughly the same volume as the ham; more walnuts give a thicker pâté.
- SaltTo taste.
- OilA little oil for cooking the shallot.
- Pepper(optional) — Optional, to taste.
Method
- Remove the rind from the cooked ham if it has one.
- Cut the ham into cubes.
- Finely chop the shallot.
- Heat a little oil in a pan, add the shallot and cook until soft. Add a little butter and water, continue cooking until the shallot is golden.
- Add the cooked shallot to a blender or food processor along with the ham cubes and walnuts.
- Add a pinch of salt.
- Start blending and slowly add cold fresh cream in a stream until the mixture becomes a creamy pâté. Adjust salt to taste.
- (Optional) Blend longer for a smoother pâté.
- Transfer the pâté to a piping bag fitted with a star nozzle.
- Fill the vol-au-vent shells with the pâté.
- Chill in the refrigerator for at least 20-30 minutes before serving. Can be made the day before.
- Take out of the fridge 10 minutes before serving to soften slightly if needed.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
