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.
delicious, food porn, French cuisine, party starters, starters
Puff pastry dough
500gm refined flour
500gm butter frozen
A pinch of salt
200gmCanned brined tuna
3boiled eggs grated
A sprig of thyme
4 to 6clovesGarlic
basil leaves chopped
1tspsugar to taste
Cut 100 gms of frozen butter into small pieces.
Mix with 500 gms of refined flour
Add iced water little by little and knead to form a tight soft dough.
Refrigerate the dough
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.
Flatten the dough into a rectangular sheet, keep the block of butter at the center and wrap with the dough.
Refrigerate for 30 minutes. if the temperature outside is too hot keep in the freezer for sometimes.
Take it out from refrigerator flatten with rolling pin and make 3 folds and keep the dough back to refrigerator.
Repeat the step 6 times ,rolling, folding, refrigeration, taking out.
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.
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.
Bake for 20 to 25 minutes in a pre heated oven at 200 degrees.
Mix all the ingredients together till smooth and refrigerate
add tomato puree
Add mushroom and corn
Adjust salt and sugar
Slightly warm the vol au vent cases in microwave for 40 to 50 s
Pipe the chilled filling with a piping bag on the vol au vents.