Vol-au-vent
Ingredients
1 sheet ready-rolled puff pastry
1 egg yolk, beaten
1 tbsp water
Directions
1. Preheat oven to 375º F.
2. Place the squares on tray with parchment paper and refrigerate for 30 min.
3. Mix together egg yolk and 1 tbsp water to make the egg wash.
4. To build vol-au-vent using pastry cutters cut two circles, 3 7/8" in diameter, in puff pastry.
5. Brush one with egg wash. Cut into the center of the second one a circle of 2 1/4" to obtain a ring.
6. Place the ring on top of the first circle, edge to edge.
7. Place on tray with parchment paper underneath. Refrigerate.
8. Repeat the operation for another vol-au-vent. Continue making them in this manner until dough is used up.
9. When ready, brush slightly with egg wash and bake for 25 to 30 min. Let cool and remove lid and scoop out the inside to form a pastry case.
