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.

Quick Stats

chef hat
Easy
tray
10 Servings
clock
20 minutes bake time

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.

Add to Basket and Add to Shopping List features are not available with your current cookie settings.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

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
  • How to Make a Jalousie
  • How to Make Puff Pastry Cheese Straws
  • How to Make a Cornish Pasty
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.

Add to Basket and Add to Shopping List features are not available with your current cookie settings.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.