Vol-au-vents made with puff pasry. Add your favourite fillings for delicious party snacks in minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 large vol-au-vents
- 1 roll frozen puff pastry defrosted
- 1 small egg
- 1 Tablespoon milk or water
Allow the puff pastry to defrost.
Preheat oven to 190°C / 375°F
Unroll the puff pastry. If using a block rather than a sheet, roll it into a rectangle, roughly 24cm x 36cm
Cut the puff pastry into equal squares.
Take half of the pastry squares and cut a smaller square from the centre of each one. Leave the cutout piece in place.
Beat the egg lightly with the milk or water to form an eggwash and brush the edges of the uncut squares with the eggwash.
Place each of the squares with the cutout on top of the eggwashed squares
Place each vol-au-vent on a baking tray lined with baking parchment and eggwash the top of each one.
Place the baking tray in the oven and bake for approximately 15 to 20 minutes until well risen and golden
Remove from the oven and switch off the oven.
Allow to cool then carefully cut out the centre square from each vol-au-vent. Set aside for using as a topping when you fill the vol-au-vents
Fill with your favourite fillings and serve.
If you are using a roll of puff pastry you will not need to roll it with a rolling pin. Just unroll the pastry onto a flat surface.
If you are using a block of puff pastry, you will need a rolling pin to roll it into shape.
Keep the squares all the same size so that they fit neatly when you stack them one on top of the other.
Fill with your favourite filling and serve whilst still warm.
Once you have filled the vol-au-vents, you should serve immediately as they are inclined to lose their crispness if they stand for too long.
The calorie count has been calculated for the vol-au-vents only and does not include any fillings you may use.