Vol au Vent

* Exported from MasterCook *

Vol au Vent

Recipe By : Miriam P. Posvolsky
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb puff pastry
kitchen foil
egg wash

Make a ball with the foil.
Roll out dough to 1/4" thickness.
Cut 2 squares.
Place 1 square on a cooking sheet.
Place foil ball in the center.
Cover with the second sheet of dough.
Using the ring from a tart mold as a guide cut a circle around about 1 1/2"
away from foil.
Make a hole on top for steam to escape.
Decorate with trimmings.
Paint eggwash.
Bake in pre heated 400 degree oven for 40 mins. Turn down heat to 300 after
20 minutes.
Let cool , cut off top and remove foil carefully.
Place hot filling inside and serve, or reheat if needed.

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Serving Ideas : Any filling to your taste

NOTES : From Jacques Pepin's " The Art of Cooking II "