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Vol au vent pastry shell recipe from scratch

Vol au vent pastry shell recipe from scratch
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vol au vent means “wind blown”. these are light pastry cases filled with sweet or savory fillings. I decided to make these on a French themed Potluck event organised by fellow bloggers, chefs and friends.
I was really enthusiastic about the event and decide to prepare vol au vents as starters and chicken frikasee for the main course.I had taken extra care for preparing the puff pastry dough from scratch at home and the cases came out really light and crispy.

Vol au vent

Ingredients

puff pastry

500 gm refined flour
500 gm butter frozen
A pinch of salt

puff pastry dough

puff pastry dought

Making of puff pastry dough

Making of puff pastry dough

puff pastry dough

Vol au vent

Vol au vent

 

Tuna Filling

200 gm of canned brined tuna
1 cup mayonese
1 lemon juice
3 boiled eggs grated
A sprig of thyme
1 tsp black pepper

Mushroom filling

2 cups button mushrooms
1 cup sweet corn
1 cup tomato puree
4 to 6 cloves of garlic
basil leaves chopped
1 tsp oregano
1 tbsp chili flakes
1 tsp sugar to taste

Preparation

puff pastry

  1. Cut 100 gms of frozen butter into small pieces.
  2. Mix with 500 gms of refined flour
  3. Add iced water little by little and knead to form a tight soft dough.
  4. Refrigerate the dough
  5. The rest 400 gm of butter keep in room temperature, till it soften and roll over flour to form a rectangular block.It may be messy, add more flour if required and shape the butter with hand to form a rectangular flat block.
  6. Flatten the dough into a rectangular sheet, keep the block of butter at the center and wrap with the dough.
  7. Refrigerate for 30 minutes. if the temperature outside is too hot keep in the freezer for sometimes.
  8. Take it out from refrigerator flatten with rolling pin and make 3 folds and keep the dough back to refrigerator.
  9. Repeat the step 6 times ,rolling, folding, refrigeration, taking out.
  10. With a cookie cutter cut out two types of circles ,circle with a cut out small circle in the center and a circle without any hole.
  11. Make vol au vent cases by placing a circle without hole. brush with butter and place circle with a cut out circle at the center.
  12. Bake for 20 to 25 minutes in a pre heated oven at 200 degrees.

Vol au vent

Vol au vent

Tuna filling

Mix all the ingredients together till smooth and refrigerate

Mushroom filling

  1. heat oil
  2. fry garlic
  3. add tomato puree
  4. Add mushroom and corn
  5. Adjust salt and sugar

Assembling

  1. Slightly warm the vol au vent casesĀ  in microwave for 40 to 50 s
  2. Pipe the chilled filling with a piping bag on the vol au vents.
  3. Sprinkle thyme leaves and serve
Print
Vol au vent

Vol au vent pastry shell recipe from scratch

These are light pastry shells filled with savory fillings. The pastry dough is cut into rounds and layered to form a round shell structure which can be filled.
Course Appetizer
Cuisine French
Keyword delicious, food porn, French cuisine, party starters, starters
Prep Time 7 hours
Cook Time 30 minutes
Total Time 7 hours 30 minutes
Servings 15 shells
Author indrani

Ingredients

Ingredients

    Puff pastry dough

    • 500 gm refined flour
    • 500 gm butter frozen
    • A pinch of salt

    Tuna filling

    • 200 gm Canned brined tuna
    • 1 cup mayonese
    • 1 lemon juice
    • 3 boiled eggs grated
    • A sprig of thyme
    • 1 tsp black pepper

    Mushroom filling

    • 2 cups button mushrooms
    • 1 cup sweet corn
    • 1 cup tomato puree
    • 4 to 6 cloves Garlic
    • basil leaves chopped
    • 1 tsp oregano
    • 1 tbsp chili flakes
    • 1 tsp sugar to taste

    Instructions

    1. Preparation

    Puff pastry

    1. Cut 100 gms of frozen butter into small pieces.
    2. Mix with 500 gms of refined flour
    3. Add iced water little by little and knead to form a tight soft dough.
    4. Refrigerate the dough
    5. The rest 400 gm of butter keep in room temperature, till it soften and roll over flour to form a rectangular block.It may be messy, add more flour if required and shape the butter with hand to form a rectangular flat block.
    6. Flatten the dough into a rectangular sheet, keep the block of butter at the center and wrap with the dough.
    7. Refrigerate for 30 minutes. if the temperature outside is too hot keep in the freezer for sometimes.
    8. Take it out from refrigerator flatten with rolling pin and make 3 folds and keep the dough back to refrigerator.
    9. Repeat the step 6 times ,rolling, folding, refrigeration, taking out.
    10. With a cookie cutter cut out two types of circles ,circle with a cut out small circle in the center and a circle without any hole.
    11. Make vol au vent cases by placing a circle without hole. brush with butter and place circle with a cut out circle at the center.
    12. Bake for 20 to 25 minutes in a pre heated oven at 200 degrees.

    Tuna filling

    1. Mix all the ingredients together till smooth and refrigerate

    Mushroom filling

    1. heat oil
    2. fry garlic
    3. add tomato puree
    4. Add mushroom and corn
    5. Adjust salt and sugar

    Assembling

    1. Slightly warm the vol au vent cases in microwave for 40 to 50 s
    2. Pipe the chilled filling with a piping bag on the vol au vents.
    3. Sprinkle thyme leaves and serve
    Potluck event

    French cooking event
    “Wild asparagus table”

    French theme dress in Cooking event

    French theme dress in Cooking event

     

     

     

     

     

     

     

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    2s COMMENTS

    2 thoughts on : Vol au vent pastry shell recipe from scratch

    • Anish
      August 30, 2019 at 3:08 am

      Food looks fantastic

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    Indrani Sen