Recipe Card
Quail Egg and Basil Mayonnaise Vol-au-Vents
Perfect as a starter, try this recipe for quail egg and basil mayonnaise vol-au-vents - made with Jus-Rol's pastry cases, perfect for buffets. Vol-au-Vent make brilliant carriers for buffets and drinks parties.
Ingredients
- 1 Jus-Rol™ Pastry Cases (Party Size)
- 5 quails eggs hard boiled and peeled
- 3 tbsp mayonnaise
- 6 basil Leaves Shredded or chopped plus 10 small leaves.
Equipment required
- Baking Sheet
- Baking paper
Techniques used
Method
- In a bowl combine mayonnaise with chopped basil.
- Use the mixture to fill the pastry cases.
- Top with a halved quail egg and a tiny basil leaf.