Three vol au vents on a plate with various vegan fillings

Let’s go Retro! Re-invented Vol au Vents!

Let’s go Retro! Re-invented Vol au Vents!

Yes indeed! Let’s go retro! This week I was set a challenge to make vol au vents! Well depending on how old you are will depend if you even know what I am talking about! Vol au vents were 1980’s must have party food! Little round puff pastry cases with a hole to fill with egg mayonnaise, prawns Marie Rose, or a Mushroom cream thing! Well, this challenge saw me make re-invented vol au vents! Whilst I love puff pasty and could have just made a load of fillings, I was not content with that! So, using some filo (phyllo dough) pastry, I set to work to make something resembling the taste of a vol au vent!

Three reinvented vol au vents on a mosaic plate. Vol au vents filled with salad, egg mayonnaise and prawns marie rose.
Reinvented Vol au vents

The vol au vent recipe

These are going to be messy! I guess you could use a spoon (note to self, try that next time)! but using fingers for the vol au vent shell is easiest! The ingredients (especially if you are not vegan) might seem a bit strange for pastry cases, but trust me… this works! So, first you need ready rolled filo pastry sheets. The other main ingredient in these is silken tofu (usually found in a tetrapak in the Asian section of the supermarket). Nutritional yeast is the other ‘strange’ ingredient which although you could omit is worth getting if you can!

Vol au vent cases ready to bake

Re-invented Vol au Vents

A healthier take on the retro vol au vent.

Keyword: retro foods, vol au vents
Serves: 8 vol au vents
Created by:: Laurena @LifeDietHealth
  • 100 g silken tofu
  • 1 tablespoon nutritional yeast (can omit or use a pinch of bouillon powder)
  • 50 g chickpeas
  • 2 tablespoons aquafaba (liquid from the chickpea tin)
  • black pepper to taste
  • pinch of ground nutmeg
  • 1 sheet ready rolled filo pastry
  • * Fillings of choice
  • tofu egg (see recipe link)
  • vegan prawns marie rose (Mix yogurt with a bit of beetroot juice, add a bit of crumbled tofu for texture. Add chopped carrot and nori flakes for a prawn alternative).
  • diced salad (see recipe link)
  1. Blend all the ingredients for the pastry cases (excluding the pastry) until almost smooth! Tofu, nutritional yeast, chickpeas, aquafaba, black pepper, nutmeg. Add salt if desired.

  2. Measure your pastry cutters against your pastry cases/ muffin pans. You need one about 1cm larger than the other. If your cases/pans are deep, you might only need to go half way up the sides!

  3. Check out the photos on the recipe post for how to assemble! Basically you will put the tofu mix on the smaller circle, make a sandwich with the larger circle, then put in your case – large circle down first! Slightly press in to make the volu au vent shape. Repeat.

  4. Bake at Gas Mark 4 (350f /180c) for 10-15 minutes (you want them brown and crispy).

  5. Remove from the oven and allow to cool before removing! This is important if you want them to come out whole!

  6. Add your favourite fillings and munch away!

  7. Enjoy!

What do I need?

You can (as with most of my recipes), make these vol au vents as decorative or as plain as you like! Ideally, using a fluted pasty cutter would make them more traditional looking, although this is more time consuming! You can also use any muffin tins, pastry cases, or bun trays! If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.

How to serve your vol au vents

This is entirely your own preference! As far as I recall, these used to be predominantly filled with either egg mayonnaise, prawns marie rose or a mushroom cream! You can of course put anything savoury that you wish in them. I have filled mine with: my favourite Shepherds Salad; an egg mayonnaise prepared in a similar way to this scrambled egg but without cooking; and a vegan prawn marie rose.


The empty cases can be made ahead and stored in the fridge until needed. However, if you want a bit of crispness to your pastry (not common in vol au vents) they are best eaten soon after baking. These will keep for a couple of days in the fridge whilst still holding their shape. Once filled, they are best eaten within the hour.

Plate showing three filled vol au vents (egg, prawn, salad)
Trio of re-invented vol au vents

Other buffet style foods

Now I realise there are not so many party food recipes on here! If you are looking for hand held foods, these lentil pakoras are fantastic or even these individual spanokopita pies! If you are looking for sharing foods, then a mixed mezze plate is perfect! Of course, dessert is always needed so I’d suggest chocolate caramel slices or our new favourite biscoff brownies!

Biscoff brownie squares on a wire baking rack
Chocolate Biscoff Brownies


Oh yes! These vol au vents are definitely made for sharing! I’m going to take them over to Angie’s Fiesta Friday co-hosted this week by  Zeba @ Food For The Soul. If you’ve never been to the Fiesta, it’s a great place where everyone gets together virtually and shares their food. There’s also other posts to see – maybe sewing ideas or home decorating tips. As always, there’s loads of friends old and new to meet! Come over and say hello!

I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterestFacebook or Twitter.

Leave me a comment below and let me know what you think of these reinvented Vol au Vents! I would love to hear your own Vol au Vent memories too!

Speak soon

Laurena x

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