Ham and piccalilli vol-au-vent

Piccalilli vol-au-vents are a delicious twist on a classic canapé- crisp puff pastry filled with tangy piccalilli dressing, tender ham, and a vibrant sprout slaw. Perfect for parties or festive gatherings!

Matt Tebbutt recipe

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Makes 12

Richard Bainbridge - saturday kitchenBy Richard Bainbridge
From Saturday Kitchen



Nutri-Score C
These vol-au-vents score a moderate Nutri-Score of C, balancing the richness of puff pastry with protein-rich ham and nutrient-packed sprouts.
For more information on Nutri-score click here.


Equipment


Ingredients

For the pastry

  • 320g packet of puff pastry:
  • 1 free-range egg: beaten

For the sprout slaw

  • 4 Brussels sprouts: finely sliced
  • 1 chilli: finely chopped
  • 1 lime: juice only
  • 2–4 fresh sage leaves:
  • Salt and freshly ground black pepper:

For the filling

  • 200g/7oz leftover baked ham or braised ham hock:
  • 1 tbsp chopped fresh chives:
  • 1 tbsp chopped fresh sage:
  • ½ lemon: zest only
  • Salt and freshly ground black pepper:

For the piccalilli dressing

  • 300ml/½ pint malt vinegar:
  • 2 tbsp English mustard powder:
  • 1 tbsp ground coriander seeds:
  • 1 tbsp mustard seeds:
  • 1 tsp ground turmeric:
  • 1 tbsp cumin seeds:
  • 2 tbsp plain flour:
  • 100g/3½oz caster sugar:
  • 2 bay leaves:
  • Pinch salt:

To garnish (optional)

  • Fresh chives: chopped
  • Fried sage leaves:
  • Pork scratchings:

Method

Prepare the Pastry

  • Roll out the puff pastry and cut into 50p-sized circles. Use a smaller cutter to indent a border.
  • Score the inside circle lightly to prevent it from rising excessively.
  • Brush with beaten egg and chill for 20 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.
  • Bake the pastry circles for 12–16 minutes until golden. Cool completely, then carefully hollow out the centers.

Make the Sprout Slaw

  • Mix the sliced Brussels sprouts, chilli, lime juice, and sage leaves in a bowl.
  • Season to taste with salt and pepper. Set aside.

Prepare the Filling

  • Shred the ham into small and slightly larger pieces.
  • Add chopped chives, sage, lemon zest, and season with salt and pepper.
  • Set aside.

Make the Piccalilli Dressing

  • Mix 50ml of vinegar with mustard powder, coriander seeds, mustard seeds, turmeric, cumin, and flour to form a paste.
  • Boil the remaining vinegar with sugar, bay leaves, and salt in a saucepan.
  • Gradually whisk in the mustard paste and simmer for 5–6 minutes until thickened.
  • Cool and store in a jar for future use.

Assemble the Vol-au-Vents

  • Warm the pastry cases in the oven at 170C/150C Fan/Gas 3½ for 2 minutes.
  • Fill the base of each case with sprout slaw, then add the ham mixture generously.
  • Garnish with chives, fried sage leaves, or pork scratchings as desired.

Suggested Wine Pairing

Majestic: Sancerre Les Calcaires Domaine Fouassier 2020
This Sauvignon Blanc’s bright citrus notes and minerality enhance the tangy piccalilli and sage.

Tesco: Rioja Blanco Vega del Rayo 2022
Its light oakiness and fresh acidity complement the savory ham and delicate pastry.

Sainsbury’s: Vermentino Taste the Difference 2021
Crisp and aromatic, with a hint of herbs, this wine pairs wonderfully with the bold dressing and vibrant slaw.


What can you serve with this

  1. Seasoned fries: for a hearty side.
  2. Mixed pickles: to amplify the tanginess.
  3. Dry cider: a refreshing drink alternative.

Nutri-score Health Check

This recipe earns a Nutri-Score of C. While puff pastry adds indulgence, the dish includes protein-rich ham and a fresh slaw. Use as a guide for balanced eating.


Recipe FAQ

  • Can I use pre-made vol-au-vent cases? Yes, they save time and work well.
  • What other meats can I use? Roast turkey or chicken are good substitutes.
  • How long does the dressing last? Store in a sealed jar in the fridge for several weeks.
  • Can I make it vegetarian? Replace ham with roasted vegetables and use vegetable-based stock.
  • Can I freeze the vol-au-vent cases? Yes, store baked cases in an airtight container for up to 3 months.
  • How do I make this gluten-free? Use gluten-free puff pastry and omit the flour in the dressing.
  • What can I substitute for sprouts? Shredded cabbage works as an alternative.

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