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


Preheat the oven to 190°C/gas mark 5


Roll out the pastry to a thickness of 1cm


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


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


Place the circles on baking tray lined with baking paper


Brush the outer ring of pastry with the beaten egg


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


Leave to cool completely before filling


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

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

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