How to make mushroom and tuna vol au vents using puff pastry as a base, recipe with marinated veal and parsley mayonnaise.
Necessary ingredients
- gr. 50 of pickled mushrooms
- gr. 50 of tuna
- mayonnaise
- 6 vol-au vent
- n. 6 vol au vent of puff pastry
- gr. 100 finely chopped veal
- 1 glass of white vinegar
- garlic and parsley
Preparation of vol au vent mushrooms and veal tuna
In a narrow container, put the meat to marinate, covering it with a glass of white vinegar, also adding a few cloves of garlic.
After six hours of marinating, remove the meat from the vinegar and drain it.
Recommended readings- Cream puffs with artichokes: savory recipe, dough ingredients
- French appetizer with vegetables
- Canapes with anchovy fillets
- Chicken salad with celery and mayonnaise
- Salmon canapè and scrambled eggs
Meanwhile, chop the mushrooms and tuna, then add them to the meat.
Add the mayonnaise to the mixture and mix all the ingredients.
Fill the vol-au vents and decorate them with mayonnaise and parsley.
