How to make easy Vols au vent Cases

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Vol au Vent, plural Vols au Vent (meaning flight in the wind, probably because the puff pastry is very light and airy)  are baked cases of puff pastry, filled as with either chicken, game, or fish or seafood, such as prawns, in a cream sauce.

Vols-au-vent are often served as appetizers, side dishes, or even main courses depending on the type of filling used. They are known for their light and flaky texture, making them a versatile and elegant choice in French cuisine.

I spotted these Vols au vent at my friend Dharm’s site, shortly after Christmas. I had heard of vols au vent but never made them myself and thought they were something difficult to make.

These vols au vent will be filled and sent to Psychgrad, of  Equal Opportunity Kitchen, who is getting married soon and will choose some recipes from her Tried Tested and True 3:  Wedding Edition,  to cook for her guests.

Psychgrad, you won’t believe how easy they are.

Makes:  16 big one, 16 small ones, and about 6 -8 additional with leftovers

Ingredients:

All you need is 1 packet (2 sheets) of  puff pastry and not more than a tablespoon of olive oil.

To begin with, all you have to do is thaw the puff pastry but not completely, just enough to be able to cut it. I used two cookie cutters, one bigger than the other.

I lined a baking tin with parchment paper and cut as many circles from one sheet. I then brushed the edge of each circle with olive oil and started cutting the second sheet with the same cookie cutter.

I then used the smaller one and cut a  second circle (different shape) in the middle.

Preheat oven at 180^o C and bake for about 15 minutes until you get the right golden colour.

Remove from the oven and while they are still hot push the puffed pastry in the middle with a spoon to make it hollow. Set aside until they cool down before filling.

Here’s what to do with the leftover dough after making vols au vent

Do not discard the cut puff pastry which was leftover after making the circles.

Knead all the bits and pieces together and roll the dough in between the two plastic sheets the puff pastry was on, into a rectangular shape about 1 cm thick.

Here’s what I did with it.  I sprinkled some sugar and cinnamon at all the surface.

I then rolled and I cut it into 1 cm slices.
Then, I joined the edges and putting the plastic sheet on top, I flattened them a bit.
I then added about a tablespoon sugar in a plate with some cinnamon and dipped them in that mixture.
I placed them in a baking tray with parchment paper and baked them until golden on top, for about 20 minutes.

By the time the first batched of vols au vent was baked I had these ready.

I made 12 of these, so no puff pastry was wasted at all.

I made both a savoury and a sweet filling which you can see in my post.

I am in Cyprus today and have programmed the post to be published whilst I am away and unfortunately your replies will appear only after I return from Cyprus unless I have access to the internet from my relatives’ computer, he,he,he,  shall see…

Kopiaste and Kali Orexi,

 

 

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