This pastry recipe is for making a pastry vol au vent. This vol au vent recipe can be used to make vol au vents that can be filled with foods of your choice.
Ingredients – as required
- 250g puff pastry
- 1 small egg, for egg wash
- A touch of oil, for greasing
- A touch of plain flour, for dusting
Getting everything ready
- Make the puff pastry and allow to rest or unwrap the pastry if you are using ready made.
- Break the egg into a small clean bowl and beat lightly ready for the egg wash.
- Very lightly grease a baking tray.
- Lightly dust your work surface and rolling pin with a touch of flour. Gently roll out the pastry to about 0.5cm, taking care not to roll over the edges.
- Using a round pastry cutter, cut out four circles of pastry about 10cm in diameter. Place two of these circles on the baking tray and brush with the egg wash.
- Take a smaller round pastry cutter about 6cm in diameter and carefully cut out the centre of the remaining two pastry circles, which should leave you with two rings plus the little bits from the centre.
- Carefully place the rings on the pastry circles on the baking tray. Also put the tiny circles on the tray (these will make your lids later, if you so wish). Egg wash all the pastry and allow it to rest for 15–20 minutes, during which time pre-heat your oven to 200°C/Gas Mark 6.
- Egg wash the pastry once again and put the baking tray in the pre-heated oven and bake for about 20 minutes, until golden brown and well risen.
- Remove the vol au vents from the oven and cool on a wire cooling rack. When cool, use the point of a small knife to carefully remove as much pastry as possible from the centre of each vol au vent so you can get as much filling inside as you can, rather than having too much pastry.
Vol au vent – hints and tips
You can use smaller pastry cutters to make these vol au vent cases much smaller, which are called bouchée, and can be filled and used as cocktail pieces. Don’t throw away any pastry scraps. Reroll them and cut out a few fleurons, which make a very good alternative to fried croûtons for garnishing soups.
Pastry making tips
We have put together some great tips for making perfect pastry every time, which includes information on the type of flour used and how you need to give the pastry time to rest!