Vol Au Vent Cases

Vol au vent is a very popular dish in belgium and one of my all time favorites back home.

Vol au vent cases. And slightly twist the. 1 for this vol au vent cases recipe start rolling out the puff pastry. The most commonly know is the bouchee a la. Put the squares on the tray lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown.

Although puff pastry is quite technical i. Place your puff pastry on a floured board. Oh so exotic at the time. The vol au vent translated fly in the wind are light and airy puff pastry cases that are used in french cuisine to make what is called bouchees.

Light flaky puff pastry cases filled with a warm usually savoury filling. In this case the puff pastry vol au vents case will be much larger and it is covered in a classic chicken stew with meatballs and mushrooms in white sauce. When cool carefully remove and discard the central piece of pastry from each one. Ubiquitous on the 70s cocktail circuit.

Transfer to a wire rack to cool. Using a rolling pin roll it out into a rectangular shape roughly 24cm x 36 cm. Method for vol au vent cases. Using an exoglass round pastry cutter ø 10cm i used a fluted cutter.

2 roll the puff pastry to a thickness of 4 or 5mm. If you have ready rolled pastry you can just unroll it. That is all you need to make vol au vent cases. The vol au vent cases can be kept in an airtight container for up to a day before filling and serving.