Vol au Vent is the French for “windblown” and is a reference to the lightness of the puff pastry shells that can be used for both savoury and sweet fillings. They can be made appetizer size and go all the way up to main course size. For many years it was possible to purchase them in the freezer section, pre-cut and ready to bake but as their popularity has decreased fewer options are available. Thankfully, it is possible to make your own when something special is called for, such as “Popular Foods of the 80s”.
Once baked, they were filled with Creamy Garlic Mushrooms but Chicken a la King was another popular choice. Smaller shells work well for pop in your mouth appetizers and sweetened whipped cream topped fruit is only one of many sweet options.
You will need:
1 package frozen puff pastry, thawed and cold
1 egg, mixed and used as a wash
Preheat the oven to 375-400°F., depending on your oven.
“Roll out the pastry to a thickness of about ½ inch” is what the instructions on the package say. These days, you are lucky if the frozen puff pastry is 1/4 of an inch as it comes out of the packaging, so no rolling needed. There will also be better lift if the pastry is not rolled out.
The choice of cookie cutter size, depends on whether appetizers or main course pastry shells are being made. Cut while the puff pastry is cold and it will be easier to control the shape of the cut pieces. The warmer the pastry the more flexible it is and it can get sticky over time. I have a set of six cookie cutters that allow for a variety of sizes.
Using a fluted round cookie cutter or biscuit cutter, cut out circles from the pastry. Using a smaller cookie cutter or biscuit cutter, cut out the middle of one of the pastry circles, saving the outer ring to stack on top of the solid circle.
Brush the solid circle with the beaten egg. Place the ring on top of the solid circle, being sure to line up the scallop edges. Brush the ring with egg wash.
Place the circles on a baking sheet lined with parchment paper. Brush the centers with egg wash and also place them on the parchment, to the side if you will be returning the centers to the finished pastry shells. Bake the circles for 12-15 minutes until they are a dark golden brown. Check the centers pieces at about 10 minutes and remove if needed.
Push down the middle of the pastry shells so that more filling can be added. Fill before topping with the baked centers (if using) and garnish appropriately. Best used the day baked but they can be reheated the next day. Two of the class participants, making this dish decided to add it to their Easter menu the following day. I hope that qualifies as “well worth the effort”.
Vol au Vent from My Kitchen Wand
