Vol Au Vent
Yield
1 batchPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
puff pastry
|
|
| 1 | x |
tin foil
|
* |
| 1 | x |
egg wash
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
puff pastry
|
|
| 1 | x |
tin foil
|
* |
| 1 | x |
egg wash
|
* |
Directions
Make a ball with the foil.
Roll out dough to ¼ inch thickness. Cut 2 squares.
Place 1 square on a cooking sheet.
Place foil ball in the center.
Cover with the second sheet of dough.
Using the ring from a tart mold as a guide cut a circle around about 1½ inches away from foil.
Make a hole on top for steam to escape.
Decorate with trimmings. Paint eggwash.
Bake in pre heated 400℉ (200℃) oven for 40 minutes. Turn down heat to 300 after 20 minutes.
Let cool, cut off top and remove foil carefully.
Place hot filling inside and serve, or reheat if needed.
