Vol Au Vent Cases Food

HOMEMADE VOL-AU-VENTS

Steps:

• Allow the puff pastry to defrost.
• Preheat oven to 190°C / 375°F
• Unroll the puff pastry. If using a block rather than a sheet, roll it into a rectangle, roughly 24cm x 36cm
• Cut the puff pastry into equal squares.
• Take half of the pastry squares and cut a smaller square from the centre of each one. Leave the cutout piece in place.
• Beat the egg lightly with the milk or water to form an eggwash and brush the edges of the uncut squares with the eggwash.
• Place each of the squares with the cutout on top of the eggwashed squares
• Place each vol-au-vent on a baking tray lined with baking parchment and eggwash the top of each one.
• Place the baking tray in the oven and bake for approximately 15 to 20 minutes until well risen and golden
• Remove from the oven and switch off the oven.
• Allow to cool then carefully cut out the centre square from each vol-au-vent. Set aside for using as a topping when you fill the vol-au-vents
• Fill with your favourite fillings and serve.

PARTY VOL-AU-VENTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.

MUSHROOM VOL AU VENT

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.