Vol-au-vent Cases, for an Entrée

Ingredients

• 1 pound puff pastry
• juice of 1 lemon
• 4 ounces common pastry
• water

Directions

1. Mix puff pastry with lemon juice.

2. Roll the pastry into a square shape, ensuring even thickness.

3. Give the pastry five and a half turns, allowing seven minutes between each turn.

4. Before the last turn, brush the pastry with water or lemon juice.

5. Roll out the pastry to the desired thickness before cutting.

6. Wet one side of the pastry before cutting out the vol-au-vent.

7. Roll out the common pastry to the size of a dinner plate.

8. Lay the common pastry on the puff pastry and lightly roll to adhere.

9. Place on a baking sheet that has been wetted in the center.

10. Use a cover to guide cutting the vol-au-vent shape.