45 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Puff pastry 0.5 kg
Elaboration
  • Prepare a basic puff pastry.
  • Cut the puff pastry with a cutter to the desired shape (round, oval, etc).
  • Make a hole in each piece of puff pastry so that they don’t rise too much, and paint them with a beaten egg.
  • With a cutter cut the other half of pieces to make the ‘sides’ of the vol-au-vent.
  • Stick the two pieces together.
  • Paint the top of the vol-au-vent with beaten egg to make it shine after the baking time (optional).
  • Make small holes in the vol-au-vent’s walls.
  • Place them on a baking tray with baking paper.
  • Bake for 20-25 minutes at 220 ºC.
Nutritional information (1 portion)
Fiber 1.36 g
Saturates 8.57 g
Monounsaturated fatty acids 8.59 g
Polyunsaturated fatty acids 15.24 g
Cholesterol 46.0 mg
Calcium 9.39 mg
Iron 0.52 mg
Zinc 0.36 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 8.8 ug
Salt (Sodium) 568.64 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.