Vol-au-vents with radicchio, peas and walnuts

Ingredients

• 12vol-au-vent cases
• 1 mediumradicchio
• 200 gbéchamel sauce
• 50 gpancetta
• 50 gpeas
• 8walnut kernels
• ½small onion
• 50 gprovolone shavings
• 1 teaspoonsugar
• a drizzleoil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare radicchio

   Trim and wash the radicchio, then cut it into thin strips.

2. 2

   Fry the radicchio

   Heat a drizzle of oil in a pan and cook the radicchio with the finely chopped onion.

3. 3

   Season and cook

   Season with salt and pepper and add 1 teaspoon of sugar to soften the radicchio's bitterness. Add a very small amount of water and cook until tender.

4. 4

   Mix the filling

   In a bowl, mix the béchamel thoroughly with the radicchio, peeled and chopped walnut kernels, provolone shavings and peas, which should first be boiled in a very small amount of salted water.

5. 5

   Fill the cases

   Spoon the mixture into the vol-au-vent cases.

6. 6

   Warm the filling

   Heat the filled cases in a conventional oven for a couple of minutes, or use a microwave.

7. 7

   Serve straight away

   Serve the radicchio, pea and walnut vol-au-vents piping hot.

What are vol-au-vents?

Vol-au-vents are small, hollow puff-pastry cases associated with French cooking, ready to be filled with savoury or sweet mixtures. This version pairs creamy béchamel and cheese with radicchio, peas and walnuts.

The bitter edge of the radicchio is balanced by the peas and a little sugar, while walnuts add a pleasantly firm bite. The filling is warmed briefly in the cases just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 10g protein, 25g carbs, 21g fat.

The pastry cases and peas provide most of the carbohydrates, while the béchamel, provolone, walnuts and listed pancetta contribute much of the fat and protein. Serve a couple of vol-au-vents with a generous green salad or other vegetables to make the plate more balanced.

Getting the radicchio right

Fine strips: cut the leaves into thin julienne so they soften quickly and mix evenly into the béchamel.

Gentle cooking: fry the radicchio with the chopped onion, then add only a very small amount of water. The recipe suggests sugar to temper its bitterness; cook until tender rather than letting it become watery.

A filling that holds together

Béchamel: stir it thoroughly with the cooked radicchio so the filling is creamy and cohesive.

Walnuts and cheese: chop the peeled walnut kernels before mixing them in, and fold through the provolone shavings for savoury richness. The peas should be boiled separately in a little salted water as directed.

Fill and warm carefully

Fill the pastry cases once the mixture is combined, distributing the filling evenly without crushing the delicate shells.

The method calls for only a couple of minutes in a conventional oven, or a brief warming in the microwave. Keep the heat short: the aim is to serve the filling hot without losing the pastry's crispness.

Serving ideas

Serve the vol-au-vents straight away as a starter while the pastry is crisp and the filling is warm.

A simply dressed green salad makes a fresh contrast to the creamy filling. For a larger spread, offer them alongside other small savoury bites rather than as the only dish.

A note on the ingredient list

Pancetta: it appears in the supplied ingredient list, but the method does not explain when or how to use it. The steps below follow the supplied method and do not add an unlisted cooking instruction for it.

Sugar: the method calls for 1 teaspoon to reduce the radicchio's bitterness, although it is not included in the supplied ingredient list.

Recipe notes & tips

• Cut the radicchio into thin, even strips so it cooks at a similar rate.
• Use just a small splash of water when cooking the radicchio to avoid a loose filling.
• Boil the peas separately in a little salted water, as the method specifies.
• Chop the walnut kernels so they are easy to distribute through the filling.
• Fill the pastry cases shortly before warming and serving to help them stay crisp.

Variations

• Add herbs: stir chopped parsley into the filling for a fresh note.
• Change the cheese: use another firm, savoury cheese in place of provolone.
• Use different nuts: try chopped hazelnuts instead of walnuts.
• Make it meat-free: omit the listed pancetta if you are using it.
• Add more vegetables: mix in a little cooked, well-drained spinach.

Common mistakes to avoid

• Watery radicchio: add only a very small amount of water and cook until tender.
• Large radicchio pieces: slice the leaves thinly so they blend into the filling.
• Whole walnut kernels: chop them first for an even texture in each bite.
• Overheating the cases: warm them for only a couple of minutes, as directed, to protect the pastry.
• Filling too early: fill close to serving time so the pastry has less time to soften.

How to store

Store leftover filling and pastry cases separately in covered containers in the fridge and use within 2 days. Reheat the filling until hot and fill the cases just before serving; filled cases may soften during storage.

Frequently asked questions