Vol-au-vents are always a hit at dinner parties. For a fresh new take on this retro party food, check out these SheKnows recipes.

LEFTOVER turkey recipes including this vol-au-vents recipe from a MasterChef winner will come in useful on Boxing Day.

They're utterly delicious, and, in a world of unwieldy, new-fangled canapes, eminently practical. Yes, vol-au-vents, those small pastry cases stuffed full with savoury fillings, are back. Hurrah ...

1. Combine all of the filling ingredients in a bowl (hold back half the chives to sprinkle on top), and season with salt and pepper. 2. Fill the vol-au-vent cases with the crab mix and garnish ...

Assemble: Preheat oven to 180°C (350°F). Warm vol-au-vent cases on a tray for 5 mins. Spoon hot chicken and mushroom filling into the cases. Garnish with parsley and serve warm.

The vol-au-vent, that stalwart of the Seventies cocktail do, has been in decline in recent times, and last year a survey declared it officially endangered.

The vol-au -vent today is a splendid cubic specimen, a big fillet of pink smoked trout protruding from its crater, the filling a succulent ooze of little pink shrimps and mussels, copious chopped ...

I’m delighted to share the news that vol-au-vents are back. These little towers of puff pastry with their jaunty lids have slipped off many menus over the past few years. They had been a central ...

Leftover turkey vol-au-vents recipe with 'creamy filling' and 'chopped sprouts' LEFTOVER turkey recipes including this vol-au-vents recipe from a MasterChef winner will come in useful on Boxing Day.