Vol-au-vent

Ingredients

• puff pastry
• egg wash
• ragout or fricassée (for filling)
• compote or sweet filling (optional)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare puff pastry and roll it to 1½ inches thick.

2. Cut out shapes with a large oval or round cutter, or use a knife for desired shapes.

3. Heat the cutter or knife in hot water before cutting.

4. Mark a circle about 1 inch from the edge and create a design in the center.

5. Brush the top with egg wash and bake in a 350°F (175°C) oven.

6. When the pastry is three-quarters done, remove it from the oven.

7. Take out the center piece and reserve it for a cover.

8. Scoop out the remaining pastry from the center, leaving it ½ inch thick at the bottom.

9. Return it to the oven to dry or finish baking until it is 4 to 5 inches high and straight.

10. Fill with ragout, fricassée, compote, or a sweet filling.