Veracruzan volcanoes

I know that everyone knows that I am from a city that belongs to the State of Veracruz, that is why this homemade recipe of Vera Cruz crossroads.

This time I will teach you how to make it from the puff pastry, which to my taste is the merit of the recipe, because this defines the flavor of this antojito adopted as Mexican.

Volovans are also known as puff pastry. I lived for a few years in Coatzacoalcos (Yes, where Salma Hayek is from) well because the flaky pastries in the park were very famous there, they were very rich.

Many times if you wanted a quick breakfast and it will fill me up I was eating one of these.

Veracruzan volcanoes recipe

Both the minced jarochas, the shells and the puff pastries are the most requested breakfast of the people from Veracruz.

I love to see the gentlemen on the beaches of the port who come with their basket full of volcanoes, it is typical to see the basket with colored plastic; blue is the one I remember the most …

The name of this French delight has its origin, according to what is said there, one day a French cook made some puff pastry sandwiches, put it to cool in a sale and a wind that blew took them all out that window, Antoine scream Vol- au- vent!hence the name.

And now we ask ourselves, how is it that the people of Veracruz adopt these volcanoes changing the original shape, the ingredients and especially how it is that the volcanoes jarochos became famous throughout Mexico.

Well this Franco-Mexican delight, I arrive at the port of Veracruz (which for centuries has been the great entrance to Mexico) with the French invasion that, apart from soldiers, brought chefs to reproduce in Mexico their kitchen and feed the military.

Many times the cooks made this delicacy and gave it to the soldiers. When Mexicans saw this sandwich, they asked for the name because it made them very curious.

The soldiers answered ‘Vol-au-vent’ and not understanding French the jarochos transmitted the name without any accent, only returned, hence the name spread.

Volovanes Jarochos

I've read that until the 70’s the volcanoes They respected the round shape but due to the high demand, they had to adapt to the square or rectangular shape that we know today.

How to make volcanoes from Veracruz

As I said before, the merit is in the puff pastry, We already know that much of our gastronomy has influence from other countries but that we Mexicans also know how to adapt it to the ingredients we produce.

Such is the case of this homemade volovans recipe. In Veracruz, lard is often used instead of butter and the truth is that the butter in the puff pastry is very rich.

Where I live I can get butter and sometimes I buy to make tamales or stews, but this time I preferred to make the homemade puff pastry with butter.

I think we can all get butter anywhere in the world, in addition to having the puff pastry ready you can put the filling that you like.

You can fill them with cheese, stuffed chicken, ham with cheese, some jam or whatever you like.

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<p><strong>I made them from turkey ham and cheese</strong> and some with pumpkin jam that I had at home.</p>
<p>Well you will see that this recipe is very easy and also with cheap ingredients that are available to everyone.</p>
<p>Something that is important to tell them is that to make this recipe we must program it a day before.</p><div class='code-block code-block-6' style='margin: 8px auto; text-align: center; display: block; clear: both;'>
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It is highly recommended to leave the puff pastry in the refrigerator overnight. I also tell them, if you do not feel like making puff pastry, you can use the sheets sold in the supermarket.

If I am honest, there is nothing like doing things from scratch, cooking with love and patience and above all learning, that does have merit.

As said before, making this homemade puff pastry is worth it because it is very simple.

Now we are pointing the ingredients and you will see that it is easy.

For 8 savory volvanes and 3 small sweets.

Ingredients:

  • 250 g. all-purpose flour (sifted)
  • 125 g. unsalted butter (Must be cold)
  • 125 ml. water at room temperature
  • 50 ml. milk
  • 5 g. of salt
  • 1 egg (to paint)
  • Sugar (For sprinkling)

Note: We will need more flour to handle the puff pastry, so keep it handy.

For the filling

  • 250 g. turkey breast
  • 10 slices of yellow cheese for sandwich (A cheese that melts)
  • 100 g. grated manchego cheese
  • Chipotle peppers (Optional)
  • Jam (For sweets)

preparation:

  • We already know that it is highly recommended to leave the homemade puff pastry in the fridge overnight, but if you do not have time and you already want to eat volovans, let it rest for at least 3 hours in the refrigerator.
  • In a bowl we put the previously sifted flour, add the salt and stir. We add the milk from which we set aside a spoon to put it in the egg with which we will varnish the volovans. (Here it would be good if you took the butter out of the refrigerator, if it is not so hot)
  • Once we add the milk, mix and add the water, stir well with clean hands to form a dough, then transfer the dough to the work table and knead until it forms a smooth dough. If necessary we can put a little flour on the work table to prevent the dough from sticking to it.
  • Once we have the uniform mass we will let it rest. While the dough rests we put the butter on a waxed paper and with another paper on the butter we will begin to form a sheet with the help of a rolling pin, think that we should put that sheet of butter in the stretched dough that is resting.
  • Then we put the sheet of butter in the refrigerator so that it can be removed from the waxed paper. If you did it with the cold butter, it sure took a long time to flatten the butter and it will not take long in the fridge, but if, on the contrary, the butter will take longer (40-60 minutes) in the refrigerator until it is well cold.
  • Well now we spread the flour in a rectangular shape, so that when we put the butter sheet it can be covered with the edges of the dough. Now it is time to start spreading with the roller evenly and with flour sprinkled on the counter where we are working.
  • We spread with great care and softness to prevent the butter from spilling out, then we fold the ends of the dough towards the center, we put one end and on this, we put the other end, it is recommended that we stretch in a rectangular shape so that when folding we have a frame.
  • We stretch the dough again and repeat the folds towards the center. This procedure we will do about 5 times more, this will make the characteristic layers of the puff pastry.
  • Once we have the dough ready, fold it as in the beginning and cover it with transparent paper, we must cover it very well so that when we leave it in the refrigerator it does not dry out.
  • We leave it resting on a uniform surface in the refrigerator for an entire night.
  • The next day we take out our puff pastry, preheat the oven to about 180 degrees and cut the puff pastry into 2 equal parts.
  • We reserve one of the parts covered with a rag. With which we stay we will form the first puff pastry, we stretch the dough to form a rectangle of 25 x 28 cm. You have to be an almost perfect rectangle so with a knife we ​​cut the excess and reserve it.
  • We cut the sheet horizontally in half, then we make another cut but now vertically, we will see that we have 4 parts, these parts will be cut vertically in half again and we will see that we have formed 8 rectangles.
  • In 4 sheets of puff pastry we will put the filling, ham, sliced ​​cheese and Manchego cheese, leaving a little margin to paste the top of the puff pastry.
  • Mix the egg together with the milk that we reserve and with a kitchen brush brush the edges of the puff pastry, place one of the sheets and press well to seal.
  • We repeat this procedure with the other half of the puff pastry that we reserved in the beginning and also fill in the rectangles that come out.
  • With the remaining puff pastry we make another sheet of puff pastry and cut pieces to make some volvanes filled with jam, these will be smaller.
  • Once we have all the volovans filled, we place them on a baking sheet with waxed paper and brush with the egg, sprinkle sugar on top (Optional) and put in the preheated oven for 20 minutes or until they are golden brown.
  • Once we have them baked we take them out, leave them on the baking sheet for about 15 minutes until we see that they can be eaten.

They will see that they are very rich volovans, if you like the sauce you can add chipotle chile or bottled sauce.

At home we ate them like that, without sauce they were delicious and freshly baked uff a delight.

I hope to see you around here soon reading me and especially making recipes for Mexican food.

Vera Cruz Crossings Prep. 25 minutes Cooked 20 minutes Total 45 minutes Step-by-step recipe of Vera Cruz cross-country stuffed with ham and cheese. Recipe Type: Mexican Antojitos Cuisine: Mexican Diners: 4 Ingredients

  • 250 g. all-purpose flour (sifted)
  • 125 g. unsalted butter (Must be cold)
  • 125 ml. water at room temperature
  • 50 ml. milk
  • 5 g. of salt
  • 1 egg (to paint)
  • Sugar (For sprinkling)
  • 250 g. turkey breast
  • 10 slices of yellow cheese for sandwich (A cheese that melts)
  • 100 g. grated manchego cheese
  • Chipotle peppers (Optional)
  • Jam (For sweets)

Instructions

  1. We already know that it is highly recommended to leave the homemade puff pastry in the fridge overnight, but if you do not have time and you already want to eat volovans, let it rest for at least 3 hours in the refrigerator.
  2. In a bowl we put the previously sifted flour, add the salt and stir. We add the milk from which we set aside a spoon to put it in the egg with which we will varnish the volovans. (Here it would be good if you took the butter out of the refrigerator, if it is not so hot)
  3. Once we add the milk, mix and add the water, stir well with clean hands to form a dough, then transfer the dough to the work table and knead until it forms a smooth dough. If necessary we can put a little flour on the work table to prevent the dough from sticking to it.
  4. Once we have the uniform mass we will let it rest. While the dough rests we put the butter on a waxed paper and with another paper on the butter we will begin to form a sheet with the help of a rolling pin, think that we should put that sheet of butter in the stretched dough that is resting.
  5. Then we put the sheet of butter in the refrigerator so that it can be removed from the waxed paper. If you did it with the cold butter, it sure took a long time to flatten the butter and it will not take long in the fridge, but if, on the contrary, the butter will take longer (40-60 minutes) in the refrigerator until it is well cold.
  6. Well now we spread the flour in a rectangular shape, so that when we put the butter sheet it can be covered with the edges of the dough. Now it is time to start spreading with the roller evenly and with flour sprinkled on the counter where we are working.
  7. We spread with great care and softness to prevent the butter from spilling out, then we fold the ends of the dough towards the center, we put one end and on this, we put the other end, it is recommended that we stretch in a rectangular shape so that when folding we have a frame.
  8. We stretch the dough again and repeat the folds towards the center. This procedure we will do about 5 times more, this will make the characteristic layers of the puff pastry.
  9. Once we have the dough ready, fold it as in the beginning and cover it with transparent paper, we must cover it very well so that when we leave it in the refrigerator it does not dry out.
  10. We leave it resting on a uniform surface in the refrigerator for an entire night.
  11. The next day we take out our puff pastry, preheat the oven to about 180 degrees and cut the puff pastry into 2 equal parts.
  12. We reserve one of the parts covered with a rag. With which we stay we will form the first puff pastry, we stretch the dough to form a rectangle of 25 x 28 cm. You have to be an almost perfect rectangle so with a knife we ​​cut the excess and reserve it.
  13. We cut the sheet horizontally in half, then we make another cut but now vertically, we will see that we have 4 parts, these parts will be cut vertically in half again and we will see that we have formed 8 rectangles.
  14. In 4 sheets of puff pastry we will put the filling, ham, sliced ​​cheese and Manchego cheese, leaving a little margin to paste the top of the puff pastry.
  15. Mix the egg together with the milk that we reserve and with a kitchen brush brush the edges of the puff pastry, place one of the sheets and press well to seal.
  16. We repeat this procedure with the other half of the puff pastry that we reserved in the beginning and also fill in the rectangles that come out.
  17. With the remaining puff pastry we make another sheet of puff pastry and cut pieces to make some volvanes filled with jam, these will be smaller.
  18. Once we have all the volovans filled, we place them on a baking sheet with waxed paper and brush with the egg, sprinkle sugar on top (Optional) and put in the preheated oven for 20 minutes or until they are golden brown.
  19. Once we have them baked we take them out, leave them on the baking sheet for about 15 minutes until we see that they can be eaten.

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