Vol au vent

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Serves: 5



  • 500g puff pastry

  • 1 beaten egg


  1. Preheat the oven to 190°C/gas mark 5
  2. Roll out the pastry to a thickness of 1cm
  3. Using a fluted 6cm pastry cutter, cut out circles of pastry
  4. Using a 4cm round pastry cutter, make an indentation in the middle of the pastry circles but don’t press down hard enough to cut through. Prick this inner circle with a fork several times
  5. Place the circles on baking tray lined with baking paper
  6. Brush the outer ring of pastry with the beaten egg
  7. Cook the vol-au-vents in the oven for 12–15 minutes until risen and golden brown
  8. Leave to cool completely before filling

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