Vol-au-vent Recipe

• 1/2 Cup puff pastry dough
• 8 x 4 inches Square sheets
• 1 Egg yolk
• 1 tbsp Water
• 2 Round pastry cutters (3-7/8 inches & 2-1/4 inches)
• Parchment paper
• Flour for dusting

• Preheat oven to 425ºF. Roll the puff pastry dough to 1/4 inch thick.
• Divide the dough into 8 squares of 4 inches sides.
• Place the squares on tray with parchment paper and refrigerate for 30mintues
• Mixed together egg yolk and1 tbsp water, to make the egg wash.
• To build Vol au Vent, using a pastry cutters, cut two circles of 3-7/8 inches in diameter in two pastry square. .
• Brush one with egg wash; cut into the centre of the second one a circle of 2-1/4 inch, to obtain a ring.
• Place the ring on the top of the first circle, edge to edge.
• Place on tray with parchment paper underneath, refrigerate.
• Repeat the operation for the following Vol-au-vent.
• When ready, brush slightly with egg wash and bake for 25 to 30 minutes.
• Let cool and remove lid and scoop out the inside to form a pastry case.
• Vol-au-vent is ready.