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Vegetable vol-au-vents with creamy pesto

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow

Creamy pesto

  • 1/2 cup firmly packed fresh basil leaves
  • 1/4 cup cream
  • 2 tablespoons grated parmesan cheese
  • 1–2 tablespoons oil
  • 1 clove garlic, crushed

Vegetable filling

  • 2 tablespoons oil
  • 1 small onion, cut in wedges
  • 125 g cherry tomatoes, halved
  • 125 g button mushrooms, sliced
  • 1/2 avocado, peeled and chopped
  • 1 tablespoon balsamic vinegar
  • 4 × 100 mm purchased vol-au-vent cases

Method

1. Preheat oven to moderate 180°C.

2. To make Creamy Pesto: Combine basil, cream, cheese, oil and garlic in a food processor or blender. Process for 20 seconds or until mixture is smooth and creamy. Transfer to small bowl, cover with plastic wrap.

3. To make Vegetable Filling: Heat oil in a medium pan, add onion. Stir-fry over medium heat for 1 minute or until soft. Add cherry tomatoes and mushrooms, stir-fry for 1 minute or until just tender. Add chopped avocado and vinegar; remove pan from heat.

4. Place vol-au-vent cases on an oven tray and bake for 5 minutes or until heated through. Spoon some warm vegetable filling into each case and top with a little pesto. Serve immediately.

Main ingredient:
Tomato, Mushroom
Course:
Finger-food, Snacks, Starter/Entree
Occasion:
Cocktail Party, Family meals

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