Quail Egg and Basil Mayonnaise Vol-au-Vents

Quail Egg and Basil Mayonnaise Vol-au-Vents

chef hat
Easy
tray
10 Servings
clock
20 minutes bake time

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.

Ingredients

  • Small check mark in a circle icon 1 Jus-Rol™ Pastry Cases (Party Size)
  • Small check mark in a circle icon 5 quails eggs hard boiled and peeled
  • Small check mark in a circle icon 3tbsp mayonnaise
  • Small check mark in a circle icon 6 basil Leaves Shredded or chopped plus 10 small leaves.
Equipment required
  • Baking Sheet
  • Baking paper
Techniques Used

Method

  1. In a bowl combine mayonnaise with chopped basil.
  2. Use the mixture to fill the pastry cases.
  3. Top with a halved quail egg and a tiny basil leaf.

Made With

Frozen Puff Pastry Cases