Name: Vol-au-vents
Yield: Makes
Ingredients: 1 quantity (about 600 g) puff pastry OR quantity (about 650 g) flaky pastry; 15ml Beaten egg and milk for glazing

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Preparation Time: 3 Minutes

Cook Time: 15 - 20 minutes

Serves: Makes about 10

Vol-au-vents are a small hollow case of puff pastry. Once cooked the pastry can be filled with a variety of savory or sweet fillings.

Ingredients

1 quantity (about 600 g) puff pastry OR quantity (about 650 g) flaky pastry

15ml Beaten egg and milk for glazing

Method

Roll out pastry on a lightly floured surface, into a rectangular shape, to a thickness of about 2 mm. Use a 7 cm cutter to cut out about 20 circles. Use a 4 cm cutter to cut out the centres of half these circles, to make lids.
Brush edges of full circles with water. Place once with centres cut out on top. Press down lightly.
Place vol-au-vents and lids onto a greased baking tray. Brush with beaten egg and milk. Bake in a preheated oven at 200 °C for 15 - 20 minutes, or until golden brown.
Hollow out centre slightly and fill with any filling of choice. Place lids on top, serve warm or at room temperature.