Name: Vol-au-vent
Ingredients: puff pastry; lemon juice

Vol-au-vent

Ingredients

puff pastry
lemon juice

Directions

Prepare the puff pastry at least 1-2 hours before using and keep it cool.
Roll the pastry evenly, ensuring it is square and even at the ends.
Make six turns with the pastry, allowing 5 minutes between each turn.
After the fifth turn, brush the pastry with lemon juice.
Fold the pastry to fit the dish, making it slightly thicker than 1 inch.
Cut the pastry evenly with a hot knife to avoid dragging.
Use a lid or suitable shape to mark a circle 1.5 inches from the outer edge and make a ¼ inch deep incision around it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.