Authentic home cooking from Spain, with US measurements. 
Mini Vol-au-Vents with Manchego Cheese Cream and Sobrasada
This is the kind of appetizer that captivates us when we're looking for something special to dress up the table and surprise guests. Quail eggs are always a good choice. In these vol-au-vents, they complete a very original and, above all, Iberian creation. Watch the recipe video here: https://youtu.be/MQzJ6w5nVlQ
Mini Vol-au-Vents with Manchego Cheese Cream and Sobrasada
This is the kind of appetizer that captivates us when we're looking for something special to dress up the table and surprise guests. Quail eggs are always a good choice. In these vol-au-vents, they complete a very original and, above all, Iberian creation. Watch the recipe video here: https://youtu.be/MQzJ6w5nVlQ
Open in Cookpad AppSteps
- 1
Spread a generous amount of Manchego cheese cream inside each mini vol-au-vent.
- 2
Peel the apple and cut it into pieces that fit inside the mini vol-au-vent, placing a piece in each one.
- 3
Add a little Iberian sobrasada on top of the apple.
- 4
Bake everything for 4 minutes at 392°F (200°C) with heat from above and below.
- 5
Meanwhile, fry the quail eggs with a touch of sea salt.
- 6
Assemble: place one egg on each mini vol-au-vent... and enjoy them.
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