Vol-Au-Vent Cases

11:00 am on 1 August 2011

(makes 24 x 6.5 diameter cases)


  • 420g puff pastry
  • 1 egg (separated)
  • 30ml (2 Tbsp) water


Onto a lightly floured work surface roll pastry to a 3mm thickness.

Using a 6.5cm straight edged round cutter cut out 24 rounds. Rest in refrigerator for 30 minutes.

Using a 4.5cm straight edged cutter make an outer ring in the centre of half of the rounds.  Try not to cut right through the pastry.

With a fork prick the centre (this is called docking), to prevent pastry rising during baking.

Using a fork lightly whisk egg white and using a pastry brush paint outside ring of pastry.

Make an inner ring on remaining 12 pastry rounds, but this time cutting right through the pastry.  This will only be successful if the pastry is cold.

Take the outer ring and place it on top of the painted edge of the pastry rounds.

Place vol-au-vent onto a baking tray and again rest in refrigerator for 30 minutes.

Preheat oven to 210°C.

In a small bowl lightly whisk egg yolk and water. Using a pastry brush carefully brush the outer edge of pastry round being careful not to drip egg yolk down the edges of pastry.

Place vol-au-vent into preheated oven and cook for 12-15 minutes or till pastry is golden brown and cooked right through.

Remove from oven and cool.

Store in an airtight container at room temperature for up to 3 days or freeze in an airtight container for up to 6 months.

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