Thank goodness, today you can make better and lighter vol au vents than you could in the past by simply buying some good quality butter puff pastry, rolling it to about ¼cm thick and leaving it to rest for a couple of hours. Cut your pastry into about 4cm squares or rounds depending on how dainty you require them.
Score a line about cm around the inside edge with the point of a knife then glaze with a beaten egg. Bake in an oven pre-heated to 200C/gas mark 6 and cook for about 10 minutes until golden. The centre can be then just pushed in or re-cut out with the point of a knife.
Vol-au-vents - Recipes, Food & Drink - The Independent
Sounds good. Could somebody makes those for me?
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