Vol-au-vents

Ingredients

• 1 package (14-16 oz) Puff pastry (Frozen, thawed)
• 1 Egg (For egg wash)
• 2 tablespoons Cold water (For sealing)
• 1 tablespoon All-purpose flour (For dusting)

Instructions

1. 1Lightly flour a clean work surface. Roll out the puff pastry to about 1/8 inch (3mm) thickness. The original recipe suggests 1/3 inch, which is too thick for modern tastes.
2. 2Using a 3-inch round cutter (or oval mould), mark and cut out 6 circles from the rolled puff pastry. These will be the bases. Then, using a 2-inch round cutter, cut out the center of each of the 6 circles, creating rings. These will be the rims. Dip the knife or cutter in flour before each cut to prevent sticking.
3. 3Brush the top of each base circle with cold water near the edge. Gently press a puff pastry ring (rim) onto each base, creating a raised edge. Chill the assembled vol-au-vents in the refrigerator for at least 15 minutes before baking.
4. 4Preheat oven to 400°F (200°C). Beat the egg with a tablespoon of water to make an egg wash. Brush the tops of the vol-au-vents with the egg wash. Bake for 20-25 minutes, or until golden brown and puffed up. The original recipe suggests covering them for the first half hour, but this is not necessary with modern ovens. Watch carefully to prevent burning.
5. 5Roll out the pastry scraps from the centers of the vol-au-vents to 1/8 inch thickness. Cut out 6 circles using the 2-inch cutter. Place on a baking sheet lined with parchment paper. Brush with egg wash and bake for 15-20 minutes, or until golden brown. These can be used as lids for the vol-au-vents.
6. 6Let the baked vol-au-vents cool slightly before filling with your desired savory or sweet filling. If using lids, place them on top of the filled vol-au-vents.