Party vol-au-vents
By Good Food
Use our foolproof recipe for retro puff pastry cases then pack them high with savoury fillings for a party canapé
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Prep:1 hrs 25 mins
Cook:45 mins
- Easy
Nutrition per serving
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kcal 64
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fat 4g
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saturates 2g
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carbs 6g
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sugars 0g
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fibre 0g
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protein 1g
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salt 0.1g
Ingredients
- 500g pack puff pastry
- plain flour, for dusting
- 1 egg yolk mixed with 1 tbsp milk, to glaze
- fillings of your choice, to serve (see 'goes well with')
Method
Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.
