Garlic & Herbs Cheese
Boursin Christmas Tree
with Boursin Garlic & Herbs
The Boursin Christmas Tree is a must-have treat that’s perfect for sharing with loved ones for a touch of elevated Christmas magic.
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Level: easy
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Total Time: 15 MIN
Recipe
Boursin Vol-au-vents
with Boursin Garlic & Herbs
A nod to the classic French canapé – buttery, flaky pastry filled with the creamy richness of Boursin. Simple to pre-prepare, yet impressive when you’re hosting so you can spend more time with your guests. Prepared by Fred Siriex.
View the Ingredients List-
Featured Flavour
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Level easy
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Prep time 30 MIN
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Cook time 15 MIN
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Total time 45 MIN
Directions
Your Turn To Create
For The Vol-au-vents
- To make the pickled veg, add the onion and carrot to a small bowl. Heat the vinegar, sugar, salt, coriander seeds and peppercorns, if using, in a saucepan with 25ml water and bring to a boil. Once simmering, pour the mixture over the vegetables and set aside to cool. Strain after an hour or cover and store in the fridge overnight.
- For the vol-au-vent cases, heat the oven to 210C/190C fan/gas 7 and line two baking trays with baking parchment. Roll out the pastry on a lightly floured surface and use a 6cm round cutter to cut out 18-20 circles. Place the circles slightly apart on the baking trays, then prick the tops several times with a fork, brush with the egg and bake for 10-12 mins until golden brown. Leave to cool.
- Meanwhile, make the Boursin® cheese filling by mixing all the ingredients together and seasoning to taste.
- Use a small knife to cut a hole in the top of each vol-au-vent case and carefully remove the central piece of pastry. Fill each one with a small spoonful of filling, then top with a pinch of the pickled veg and finish with some extra lemon zest and a sprinkling of dill.
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Makes 18-20
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1 small red onion, halved and finely sliced
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500g floury potatoes
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100ml cider vinegar
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1 tbsp caster sugar
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1 tsp flaky salt
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1 tsp coriander seeds
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1 tsp black peppercorns (optional)
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320g pre-rolled puff pastry sheet
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Plain flour, for dusting
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1 egg, beaten
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For The Filling:
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10g dill, finely chopped, plus extra to serve
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1 lemon, zested and ½ juiced, plus extra zest to serve
