Vol-au-Vents

Vol-au-vent is a round case of puff pastry, 15-20 cm in diameter, having a pastry lid.

This is filled after baking and served as a hot entree or hors d'oeuvre.

Its invention is attributed to Careme, who had the idea of replacing a shortcrust pastry case with puff pastry of such delicacy that 'it flew away if the wind on coming out of the oven'.

INGREDIENTS

200g puff pastry

egg wash

METHOD

1. Roll out the puff pastry 3mm thick.
2. Using a metal round cutter cut two circles.
3. Brush the edge of one of the circles with egg wash.
4. Cut the centre of the other circle using a small round cutter.
5. Place the circle on top of the egg washed circle pastry and press gently to seal.
6. Slightly brush the top with egg wash.
7. Bake in the oven at 220'c for about 20 minutes.