Name: Vol-au-vent, or Large Patty
Ingredients: puff pastry; egg

Vol-au-vent, or Large Patty

Ingredients

puff pastry
egg

Directions

Prepare a good puff pastry and roll it out to ½ inch thick.
Use the largest cutter to cut four pieces of pastry and place them on a baking sheet.
With a smaller cutter, mark three of the pieces in the middle, leaving one plain.
Brush one of the marked pieces with beaten egg.
Cut a lid from the pastry using a smaller cutter, the same thickness, and brush it with egg.

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.