Vol-au-vent

45 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Puff pastry 0.5 kg
Eggs 0.05 ud
See Recipe
Plain flour 0.1 kg
Strong flour 0.1 kg
Water 0.1 l
Table salt 3.2 g
Margarine puff pastry 0.2 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)
Energy
443.7
kcal
Carbohydrates
32.4
g
Proteins
3.91
g
Lipids
32.83
g
Fiber 1.36 g
Saturates 8.59 g
Monounsaturated fatty acids 8.62 g
Polyunsaturated fatty acids 15.25 g
Cholesterol 48.3 mg
Calcium 9.73 mg
Iron 0.53 mg
Zinc 0.37 mg
Vitamin A 1.14 ug
Vitamin C 0.0 g
Folic acid 9.1 ug
Salt (Sodium) 569.52 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.