Puff pastry stuffed with a cheesy vegetable mixture. The perfect balance of taste and texture. 



100 grams readymade puff pastry dough
¼ cup grated processed cheese
1 medium red capsicum, cut into ½ inch cubes
¼ medium broccoli, cut into small florets 
2-3 tablespoons boiled corn kernels
1½ tablespoons refined flour (maida) + for dusting
1 tablespoon butter + for brushing
1 cup milk
1 teaspoon red chilli flakes
Crushed black peppercorns to taste
Salt to taste
1-2 fresh thyme sprigs


1. Preheat oven to 180° C.
2. Dust the worktop with some flour and roll out the puff pastry dough into ½ inch thick sheet. Cut into roundels using a medium size serrated cookie cutter. 
3. Place a small serrated cookie cutter in the center of the roundels and lightly press to create an impression. 
4. Place the roundels on a baking tray and brush some butter on top of roundels.
5. Put the tray into the preheated oven and bake for 10-12 minutes. Remove from oven and cool.
6. To prepare white sauce, heat 1 tablespoon butter in a non-stick pan. Add flour and sauté for 1 minute. Add milk, mix and cook till mixture thickens. 
7. Add chilli flakes, crushed peppercorns and salt and mix well. Remove from heat.
8. Heat remaining butter in another non-stick pan. Add red capsicum cubes, broccoli florets and corn kernels and sauté for 1 minute.
9. Add salt and torn thyme sprigs to sautéed vegetables and mix well. 
10. Reheat the white sauce, add the sautéed vegetables and cheese, mix and cook for 1 minute. 
11. Make a cavity in the center of each baked vol au vent and place them on a serving plate.
12. Put some white sauce-vegetable mixture inside the cavity of vol au vents and serve immediately. 
Click to Subscribe: http://bit.ly/1h0pGXf​
Cookware by : http://www.wonderchef.in​
Facebook : http://www.facebook.com/ChefSanjeevKa...​
Twitter : https://twitter.com/sanjeevkapoor​