four 397 g (14 oz) packets frozen puff pastry, thawed
beaten egg to glaze
beaten egg to glaze
method
1. Roll out each packet of pastry to an oblong 23 x 24.5 cm (9 x 9 1/2 inches) and using a 7.5 cm (3 inch) round plain cutter, cut out five rounds from each packet.
2. Place on dampened baking sheets and brush with beaten egg. Using a 5 cm (2 inch) round plain cutter, cut part-way through the centre of each round.
3. Bake in the oven at 230°C (450°F) mark 8 for about 20 minutes until well risen and golden. Remove the soft centres from each vol-au-vent and cool the cases on a wire rack.
4. Before serving, fill with a cold filling and reheat in the oven at 180°C (350°F) mark 4 for about 15 minutes.
2. Place on dampened baking sheets and brush with beaten egg. Using a 5 cm (2 inch) round plain cutter, cut part-way through the centre of each round.
3. Bake in the oven at 230°C (450°F) mark 8 for about 20 minutes until well risen and golden. Remove the soft centres from each vol-au-vent and cool the cases on a wire rack.
4. Before serving, fill with a cold filling and reheat in the oven at 180°C (350°F) mark 4 for about 15 minutes.
serving amount
makes 20
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