Vol-au-vents
6 servings
30 minutes
French vol-au-vent is, simply put, a tartlet made of puff pastry, which is filled with various savory fillings. The beauty is that the vol-au-vent can be re-baked and served hot or made large.
1
Prepare the necessary ingredients.
2
Roll out the dough to a thickness of 5 mm.
- Fresh puff pastry: 500 g
3
Use a glass to cut out large circles.
- Fresh puff pastry: 500 g
4
Place half of the circles on a baking sheet that has been lightly sprayed with water.
- Water: to taste
5
Use a smaller diameter glass to cut out the centers from the remaining half circles to make rings.
6
Place the obtained rings on top of the circles laid out on the baking sheet.
- Fresh puff pastry: 500 g
7
Whisk the egg with 1 tablespoon of water.
- Chicken egg: 1 piece
8
Carefully brush the surface of the vol-au-vents with egg glaze using a culinary brush.
- Chicken egg: 1 piece
9
Bake for 20-25 minutes in a preheated oven at 220 degrees.
10
Then cool down. Serve.