Know what’s on your plate
Vol-au-vent
Calories & nutrition facts
filled, average
Nutrition facts
Per 100 g% DV- Calories 252 kcal —
- Protein 6.4 g 13%
- Carbohydrate 19 g 7%
- Fat 16 g 21%
- Saturated fat 8.5 g 43%
- Fibre 1.4 g 5%
- Sugars 2.5 g —
- Sodium 475 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 69.6 µg 8%
- Vitamin C 0.58 mg 1%
- Vitamin D 0.51 µg 3%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 0.97 mg 6%
- Pantothenic acid (B5) 0.39 mg 8%
- Vitamin B6 0.06 mg 4%
- Folate (B9) 9 µg 2%
- Vitamin B12 0.72 µg 30%
Minerals
- Calcium 55.1 mg 4%
- Iron 0.81 mg 5%
- Magnesium 15.4 mg 4%
- Phosphorus 88.6 mg 7%
- Potassium 157 mg 3%
- Zinc 0.66 mg 6%
- Copper 0.09 mg 10%
- Manganese 0.14 mg 6%
- Selenium 7.5 µg 14%
- Iodine 19.2 µg 13%
Similar foods
Questions about Vol-au-vent
What is a vol-au-vent?
It is a light, hollow case made from puff pastry, usually with a smaller pastry lid and a savoury filling. The name means “flight in the wind”, a nod to how airy the pastry can be.
How do you stop vol-au-vent cases going soggy?
Bake or warm the empty cases until crisp, and heat the filling separately. Spoon it in just before serving; wet fillings such as creamy mushrooms or seafood soften the pastry quickly.
How do you warm ready-made vol-au-vent cases?
Put the empty cases and lids on a baking tray and warm them at 180°C for about 5–8 minutes, until crisp. Keep the filling separate, then assemble just before serving.
What fillings go well in vol-au-vents?
Chicken and mushroom in a creamy sauce is a classic; prawns, fish or vegetables in a thick sauce also work well. Keep the filling thick rather than runny so it stays in the pastry case.
Can you make vol-au-vents ahead of time?
You can prepare the filling and cases separately ahead. Store the cooled filling covered in the fridge, crisp the cases shortly before serving, and fill them at the last moment.
Can you freeze vol-au-vent cases?
Yes. Freeze baked, unfilled cases in an airtight container, then re-crisp them from frozen in a 180°C oven for about 8–10 minutes. Cool them before adding the filling.
What is the difference between a vol-au-vent and a bouchée à la reine?
Both are puff-pastry cases served with a savoury filling. A bouchée à la reine is generally a small individual case; vol-au-vents can be larger, though the names are sometimes used loosely.
Source: ANSES–Ciqual (France) 25580 · per 100 g · carbohydrate per EU label, fibre excluded
