Vol au Vent Home Made Cases

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
French (47)      Home made (9)      No preservatives (3)      Pastry fillings (1)      Vol au Vent (1)      Pastry cases (1)     


I was making a recipe with filled vol au vent cases, and was going to order them from the supermarket with my weekly shopping, but decided to try making them myself instead.

The first lot were a throw out till I figured what I had done wrong, and this lot turned out much better!

Far nicer than bought ones even though mine are not neat and even!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 cases

2 sheets puff pastry
1 egg yolk
1 tbsp milk


Preheat the oven to 200/180 fan forced.

Partly defrost the puff pastry, and while it is still very cold, get a fluted pastry cutter and cut 4 large rounds out.


Place these on a greased or lined oven tray.

Mix the egg and milk and brush these bases with it.

Cut another 4 of the same size and then using a slightly smaller pastry cutter, cut out a hole in the middle.


Detach the middle round piece out from the outside.

Put the outside edge on the edge of the other 4, and the smaller circle in the middle. Do NOT press either of these down - just lay them on top. If you press them down, they will not rise properly.

Brush once again with the egg wash.


Bake in the preheated oven for about 20 minutes. You want them to be brown and crisp.

Allow them to cool a bit in the oven with the door open.


Carefully cut out the middle bit taking away some of the pastry inside, so that your vol au vents are as large as possible inside.

Put the filling of your choice in, put in a medium oven for a few minutes if desired, to heat up the vol au vents.

Quite easy and effective!

I filled them with my chicken liver mixture, however you can fill with anything both savoury or even sweet.


#Pastry fillings
#Vol au Vent
#Pastry cases
#Home made
#No preservatives
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