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Roast Vegetable and Feta Vol-Au-Vents

Here's how you make Roast Vegetable and Feta Vol-Au-Vents
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  • Servings: 48
  • Prep: 30m
  • Cook: 50m
    • The following recipe serves 48 people.

Ingredients

The ingredients are:
  • 1 kg whole pumpkin (peeled vut into 1cm pieces)
  • 1 kg sweet potato (kumara, peeled cut into 1cm pieces)
  • 2 red capsicums (bell peppers medium finely chopped)
  • Olive oil cooking spray
  • 2 cans (310 grams) creamed corn
  • 48 vol-au-vent shells (entree 1 to 2 bite size)
  • 400 grams crumbled feta cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 20C or 180C fan forced.

  • Step 2: Line 2 baking trays with baking paper.

  • Step 3: Combine pumpkin, kumara and capsicum in a large bowl.

  • Step 4: Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.

  • Step 5: Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.

  • Step 6: Replace baking paper on trays and arrange vol-au-vent cases on prepared trays and spoon vegetable mixture into cases and sprinkle with a little fetta and bake for 10 to 12 minutes or until heated, switching trays between shelves halfway through baking.

  • Step 7: Serve

We hope you enjoy this recipe!

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