Homemade vol-au-vents

Ingredients

• 1 rollfrozen puff pastry, defrosted
• 1 smallegg

Instructions

1. 1

   Defrost pastry

   Allow the puff pastry to defrost before using it.

2. 2

   Heat the oven

   Preheat the oven to 190°C (375°F).

3. 3

   Prepare pastry

   Unroll the pastry. If you have a block rather than a sheet, roll it into a rectangle roughly 24 × 36 cm.

4. 4

   Cut the squares

   Cut the pastry into 24 equal squares.

5. 5

   Make the centres

   Take 12 squares and cut a smaller square from the centre of each, leaving each cut-out piece in place.

6. 6

   Brush the bases

   Lightly beat the egg to make an egg wash. Brush the edges of the 12 uncut squares, then place them on a lined baking sheet.

7. 7

   Layer the pastry

   Place a square with a cut-out on top of each egg-washed square and brush the top with beaten egg. You should have 12 two-layer squares.

8. 8

   Bake until golden

   Bake for approximately 15–20 minutes, until the pastry is well risen and golden.

9. 9

   Remove from oven

   Take the baking tray out of the oven.

10. 10

    Lift out centres

    Leave the vol-au-vents to cool, then carefully remove the centre square from each one. Keep these pieces to use as lids when filling.

11. 11

    Fill and serve

    Fill the cases with your favourite fillings and serve.

What are vol-au-vents?

Vol-au-vents are small, hollow pastry cases, traditionally associated with French cooking and served with savoury fillings. Their name refers to their light, airy quality.

Shop-bought puff pastry makes this version straightforward: two layers rise in the oven to form a crisp shell, while the cut-out centre becomes a handy lid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 116 calories, 2g protein, 10g carbs, 7g fat.

The pastry provides most of the carbohydrates and fat, while the egg contributes a little protein and fat. Pair a couple of cases with a filling rich in vegetables or a salad, and choose a filling with a source of protein if you want a more substantial plate.

Choosing the pastry

Thawed pastry: let it defrost before unrolling so it is less likely to crack. Keep it cool and handle it gently, as warm puff pastry can become soft and difficult to cut neatly.

Sheet or block: either works for this recipe. If using a block, roll it to roughly 24 × 36 cm before cutting the 24 squares.

Cutting and layering

Even squares: aim for 24 pieces of similar size so the cases bake at a similar rate. Cut 12 of them again to make the frames, leaving each centre in place.

Egg wash: brush the edges of the uncut bases, then set the frames on top. Keep the wash on the surface rather than letting it run down the cut sides, where it can hinder the pastry's rise.

Getting a good rise

Hot oven: at 190°C, the pastry can puff and turn golden in around 15–20 minutes. Keep an eye on it towards the end, as ovens and pastry thickness can affect the timing.

Doneness: look for well-risen layers and an evenly golden surface. If the cases still look pale, give them a little more time rather than removing them before they have puffed.

Removing the centres

Cool first: allow the cases to cool before lifting out the centre pieces. They are delicate while hot, and cooling makes them easier to handle.

Save the lids: set the centre pieces aside as you work. Place them back on top after filling, or serve them alongside the cases.

Filling and serving

Fill just before serving where possible, especially with moist fillings, to help the pastry stay crisp. Spoon the filling into the hollow centre and finish with its pastry lid.

For a party spread, serve the cases with other small bites or a simple salad. Choose fillings that are ready to eat or fully cooked, since the method only bakes the pastry.

Recipe notes & tips

• Cut the pastry with a sharp knife or cutter for clean edges.
• Keep the pastry cool while you work so it is easier to handle.
• Line the baking sheet to make the cases easier to lift off.
• Brush the egg wash lightly and avoid letting it drip down the sides.
• Check the cases near the end of baking, as the timing can vary between ovens.
• Save every centre piece to use as a lid.

Variations

• Savoury filling: spoon in a creamy mushroom or chicken mixture just before serving.
• Seafood filling: use cooked prawns with a suitable sauce and serve promptly.
• Vegetable filling: add cooked, well-drained vegetables for a meat-free option.
• Sweet filling: fill cooled cases with pastry cream and fresh fruit.
• Herb finish: scatter chopped fresh herbs over a savoury filling before adding the lid.

Common mistakes to avoid

• Warm pastry: it can become sticky and hard to cut; chill it briefly if it softens.
• Uneven squares: pieces may bake at different rates; cut them as evenly as you can.
• Egg wash on cut sides: it can interfere with rising; brush only the top edges.
• Removing centres while hot: the cases may break; let them cool before lifting out the middles.
• Filling too early: moist filling can soften the pastry; fill close to serving time.

How to store

Store unfilled, cooled cases in an airtight container at room temperature and use within 1–2 days for the best texture. Re-crisp them in a moderate oven until warmed through, then cool slightly before filling; once filled, refrigerate promptly and eat within a day.

Frequently asked questions