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Vol-Au-VentA vol-au-vent is a small hollow case of puff pastry. Vols-au-vent are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.


serves totaltime preptime cookingtime
4 persons 50 minutes 20 minutes 30 minutes


{tab Ingredients}

  • 450 grams Puff Pastry, prepared
  • 1 medium Egg
  • 225 grams Chicken or Salmon or Prawns (or anything you like)
  • 300 ml Béchamel Sauce

{tab Instructions}

  1. For a large case, roll out the pastry to a 19 cm square.
  2. Using a 17.8 cm plate or lid as a guide,cut round it with a sharp knife, held at an oblique angle to give a bevelled edge.
  3. Set the pastry upside down on a moist baking tray.
  4. Brush the top of the pastry with beaten egg and mark a 15 cm wide circle on the pastry with a knife.
  5. Cut through half the depth of the pastry, following the mark of the inner circle.
  6. Draw a lattice pattern with a knife on the centre of the pastry triangles on the rim, rest for 15 minutes.
  7. Bake the vol-au-vent case in the centre of a pre-heated oven at 230˚C for about 20 minutes or until risen and brown, then reduce the heat to 180˚C for a further 20 minutes.
  8. When cooked, carefully ease out the pastry lid and discard any soft pastry from the centre.
  9. Fill the case with chicken, salmon, prawns, or any filling you want blended with the Béchamel sauce.


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