Basic vol-au-vent cases

Basic vol-au-vent cases

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Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
375g commercial frozen puff pastry, thawed
or 1 quantity * puff pastry [rid:11044]
egg yolk, beaten, to glaze

Method

  1. Roll out chilled pastry to a thickness of about 5 mm. Cut into rounds with a floured pastry cutter to size of your choice. Arrange half the rounds on a dampened baking tray. Cut centre out of remaining rounds with a slightly smaller cutter to leave a ring of pastry about 3 cm wide. Gather trimmings together (do not knead) and roll out to make more vol-au-vent cases.
  2. Prick rounds previously placed on tray with a fork and brush edges with water. Carefully place a pastry ring on top of each round and press gently to seal. Mark a crisscross pattern with tip of a sharp knife around tops of rings and brush with a little beaten egg yolk.
  3. Bake on top shelf of a preheated very hot oven (230°C) for 10 minutes or until well puffed, crisp and golden. Remove any soft dough from inside and cool cases on a wire rack.

Note

  • Vol-au-vent cases can be made ahead and stored in an airtight tin. Reheat for 5–6 minutes in a preheated moderate oven (180°C) when required and spoon hot filling into centre.

    One 375 g packet frozen pastry makes 3 × 10 cm cases or 9 × 5 cm cases. One quantity home-made puff pastry makes 4 × 10 cm cases or 12 × 5 cm cases.

Fillings for vol-au-vents:

  • The following quantities are sufficient for 2 × 10 cm cases or 12 × 5 cm cases.

    Asparagus: To 250 ml hot béchamel sauce, add 90 g cooked, chopped asparagus. Season with 1 teaspoon lemon juice, salt and freshly ground black pepper.

    Creamed spinach: To 180 g cooked, well-dried, pureéd spinach, add 60 g sour cream, 1/4 teaspoon nutmeg, and 2 tablespoons finely chopped shallots fried in 1 tablespoon butter. Reheat, stirring, before filling cases.

    Seafood: To 100 g cooked shelled prawns, crab or fresh bottled oysters, drained, add 125 ml hot thick béchamel sauce, 1 tablespoon cream, 2 drops Tabasco sauce and a squeeze of lemon juice. Season with salt and pepper to taste.
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