Crispy, layered, puffed vol-au-vent pastry is the perfect vessel for a savory or sweet filling. The chili and tuna filled appetizers are great whether made as small finger food or a larger appetizer.
By Jehanne Ali
Vol-au-vents were one of the many baking expiriments that I recall from my childhood. Of course I did not know what vol-au-vents were at 10 year old, but I did remember the fillings that my mother used for most of her pastries. Usually chicken and potato leftover from her curry puffs, and sometimes sardines in a can which required no cooking. Then when tuna hit the market in ready-to-eat packs that became her glamorous choice, spiced with a bit of chili for the adults. Those days shop-bought pastry was impossible to find in the supermarket, and my mom was all keen anyway to show off her pastry prowess.
It’s only when I have leisure time at hand that I do laminated dough from scratch. When it comes to vol-au-vents, shape does matter. Use fluted cookie cutter if you have one, cut 2 circles and cut out a round hole from one of the circle. So you will have the base and a doughnut top, stack them together and bake at high degree ( 200 C) et voila, you get puffed up cases! Vol-au-vents literally means ‘flight int he wind’ and I am assuming that it’s due to its puffy look that it was called that.
- 1 pack frozen puff pastry dough ( around 250g )
- 1 can tuna in brine
- ½ tsp chili powder ( more if you like it spicier )
- 1 small red onion, diced finely
- 1 small stalk parsely, chopped finely
- 2 tbsp tomato ketchup
- a dash of black pepper
- a pinch of salt
- 1 egg- mixed with 2 tbsp water for egg wash
- Preheat the oven to 200 C.
- Thaw the frozen pastry on kitchen counter until it is more malleable to rolling.
- Roll it out to ½ inch thickness and cut out circles.
- Pair 2 circles together.
- Punch out smaller hole in one of the 2 circles then stack this on top of the base.
- Brush with egg wash then bake for 18 to 20 minutes until golden.
- Prepare the filling.
- In a bowl, combine the tuna with chili powder, onion, parsley, tomato ketchup, black pepper and salt.
- Once the vol au vents are ready, fill the tuna in the middle then serve warm.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.