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A savoury pastry usually filled with meat , veg and even fruits



1

Preheat the oven to 190°C/gas mark 5

2

Roll out the pastry to a thickness of 1cm

3

Using a fluted 6cm pastry cutter, cut out circles of pastry

4

Using a 4cm round pastry cutter, make an indentation in the middle of the pastry circles but don’t press down hard enough to cut through. Prick this inner circle with a fork several times

5

Place the circles on baking tray lined with baking paper

6

Brush the outer ring of pastry with the beaten egg

7

Cook the vol-au-vents in the oven for 12–15 minutes until risen and golden brown

8

Leave to cool completely before filling

Variations

The vol-au-vents can be made with larger cutters for starter-sized portions. If you don’t have pastry cutters, the vol-au-vents will also work as squares or rectangles.



If you want to serve your vol-au-vents with a lid on, don’t prick the inner circle with a fork but brush it with egg wash. The inner circle will then rise like the outer ring and can be lifted off carefully and placed on top of the filling.

No returns after 7 days

Voul au Vents

R2.50
Filling Type :
Quantity :

x R2.50

Order Fulfilled By: Joy's Cooking Store Timing: 09:00 am To 07:30 pm

Unit 10, 201 Athens road, Tableview, Western Cape, South Africa

View Chef Information

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Ingredients :



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1/4 cup,sugar

1&1/2 tbsp flour

1 tsp ground cinnamon

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