The history of the Veracruz Volovanes is relatively more recent than that of other typical elaborations of Mexico. The birth of the volovan occurs in France during the time of Napoleon Bonaparte. 30 years later, this delicious saucer arrived in Mexico when Benito Juárez was in charge of the Presidency of the Republic, since in the French invasion they arrived at the port of Veracruz and that is when these troops were in charge of leaving a mark for 5 consecutive years, including also its gastronomic footprint. It is very common to find the street stalls of Veracruz to those who sell their volumes. There are many flavors, from potatoes with sausage, or any stew, to sweet versions. On this occasion, in Recipesgatis we bring this dish with tuna and shrimp waiting for you to enjoy it. So, keep reading and discover with us how to do Volovanes Veracruz.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make Veracruz Volovanes: |
| For the filling :: 2 cans of tuna in water 250 grams of pacotilla shrimp 1 chopped onion 2 teaspoons of finely chopped parsley (optional) 1 cup of tomato puree 1 pinch of ground pepper 1 pinch of oregano chopped 1 jet of olive oil for fry | For the base :: 3 egg yolk to varnish 500 grams of puff pastry 1 tablespoon butter soup to grease the mold 1 tablespoon flour soup for the mold |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Veracruz Volovanes:
1. extend the puff pastry with a roller and cut it into 10×10 cm boxes, taking care that the thickness is uniform. You can buy the dough already made or prepare it at home following the easy puff pastry recipe.
2. To prepare the filling of the Veracruz Volovanes, jump the onion and garlic in a pan with a jet of hot oil. When they begin to brown, add the peeled shrimp, tuna and parsley and mix well. Once the shrimp begin to cook, incorporate the oregano, oregano and ground black pepper. When it starts to boil, it departs from the fire to cool.
3. Once the stew is cold, fill the boxes leaving the free edges to be able to seal the volovanes later. If you prefer, you can do the Round Veracruz volovanes cutting mass circles instead of squares.
4. Close the Volovanes by joining the ends, that is, bending the square to form a rectangle. It should be noted that there are also those who forms the Veracruz Volovanes in the form of a triangle joining the opposite ends. In any case, seal the edges by pressing with the fingers or the tips of a fork and paints the volotons stuffed with egg yolk.
Trick: Preheat the oven at 250 ° C for 10 minutes, while filling or varnishing the paintings.
5. grease with butter and flour the tray or the mold you are going to use. Place the Veracruz and HornEalos Volovanes for 25-30 minutes, or until they are ready. Depending on the power of the oven it will take longer to be done.
6. When they are ready, check them out of the mold or the tray with the help of a spatula so as not to burn you. You can serve this magnificent recipe for Veracruz Volovanes! We have opted for this landfill based on shrimp, but the truth is that there are many flavors that exist, so you can add chicken breast chicken or crumbled, more vegetables, etc.
