Vol-au-Vent Using Frozen Puff Pastry

Flaky vol-au-vent pastries can be used for any stew or tagine

In France and Algeria you can buy freshly baked vol-au-vent pastries from neighborhood bakeries. While that’s not an option in the US, the availability of puff pastry in most supermarkets and the short defrost time (about 20 minutes), make freshly baked vol-au-vent a viable option.

Vol-au-vent Pastries

by Soumeya | April 2019

Prep time: 20 minutes

Cook time: 40 minutes

Inactive time: 30 minutes

Total time: 60 minutes

Servings: 6 shells

Ingredients:

1 box puff pastry

1 egg yolk, slightly beaten*

Instructions:

Defrost the puff pastry according to package directions.

Place a pastry mat or parchment paper on a baking sheet. Set aside.

On a lightly floured surface, unfold the pastry and smooth it using your hands.

You will need two circle cutters, one 3-4 inches in diameter and one 2 inches in diameter.

Cut 12 large circles (using the 3 or 4 inch cutter).

Take 6 of the circles and using the smaller circle cutter cut out 6 smaller circles from each.

Place the 6 large circles without the holes on the baking sheet. Brush with egg wash.

Take the 6 large circles with the holes and place each carefully on top one of the large circles. Brush with egg wash.

Refrigerate the vol-au-vent for 30 minutes or longer. This will prevent the pastry from shrinking.

Bake the shell in a 350 F preheated oven for 20 minutes or until golden brown.

Notes:

The pastries are best eaten within hours of baking. If you have any leftovers, store them in an airtight container for up to three days. Warm in the oven prior to eating.

Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.