A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is 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.
◆ Ingredients
Filling:
● Refined flour - 15gm
● Butter - 15gm
● Milk - 300ml
● Salt - a pinch
● Pepper - a pinch
● Diced cooked chicken - 170gm
● Mushrooms - 30gm
● Parsley - to garnish
◆ Method
1. Prepare pastry (see puff pastry recipe).
2. Roll it out about 2.5 cm thick and cut through using a large round cutter or a round saucer. (Try not to cut more than 1.5 cm (about 2") from edge of pastry).
3. With a small cutter or knife make a circle inside larger one to form a lid. Cut about half way through pastry.
4. Knock up' the edge of pastry and brush top with beaten egg.
5. Bake at 220°C (about 425 F) or gas 7 or 8 for 7 minutes. Lower heat to 175°C (about 350°F) or gas 6 for a further 10-15 minutes.
6. When cooked remove lid and take out any soft pastry inside. Return to oven for 2-3 minutes to dry the insides.
7. Put in heated filling. Garnish with parsley and serve at once.
N.B. Vol-au-vents can be served cold in which case a cold filling is used, but any type of filling may be used.
Comments
Post a Comment