Cannallini Beans and Sun-Dried Tomatoes Vol-Au-Vents


  • 2 sheets Borgs Puff Pastry, thawed
  • 150g cooked cannellini beans or soy beans
  • 250g fresh ricotta cheese
  • 1 egg white
  • 1/3 cup soy milk
  • 100g sun-dried tomatoes
  • 1 tablespoon chopped fresh basil

Preparation Time 30 minutes
Baking Time 25 minutes
Servings 8


  1. Pre heat oven 180°C.

  2. Prepare a large baking tray with baking paper.

  3. Place in a food processor, the cannelloni beans, ricotta, egg white and blend until smooth. Transfer the mixture to a large bowl.

  4. Finely slice the sun-dried tomatoes, add to bowl.

  5. Add chopped basil t bowl, stir gently to combine into ricotta and bean mixture.

  6. Place a sheet of Borg's Puff Pastry onto a workbench.

  7. Using a cutter 80mm in diameter (use a dish or large glass as a mould) cut four circles from one sheet of Borg's Low fat puff pastry.

  8. Place one circle on a baking tray lines with paper. Prick the pastry with a fork and brush surface with beaten egg. With a smaller cutter 70mm in diameter, cut one ring from each of the three remaining pastry circle.

  9. Brush each ring with beaten egg and place pastry rings on top of one another around the edge of the pastry base.

  10. Repeat the process till you have filled the baking tray.

  11. Turn the oven heat to 210 and place tray in oven. Bake for approximately 15 minutes or until golden brown.

  12. The border will rise and form the side of the vol-au-vent.

  13. Allow to cool.

  14. Fill the vol-au-vent cases with mixture and bake off for 10 minutes.

  15. Allow to cool down for 5 minutes and serve.