Mini vol au vent cases made with puff pastry are perfect for canapes and so easy and versatile. Plus, you can freeze them, too.
If you entertain at home often, then having a bank of easy go-to canape recipes that you can adapt for any occasion is always a good idea. These mini vol au vents are a dream for a busy host as they come together so fast and make such easy canapes to serve at dinner parties.
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What are vol au vents?
Vol au vents are puff pastry shells (also known as a patty case) with a hollow center that can be filled with sweet or savory fillings. Vol au vent puff pastry cups can be made larger and served as a starter or first course or made smaller and served as canapes or appetizers. The French term vol au vent actually translates as 'windblown,' which is rather poetic but doesn't help much with the description!
Why you'll love this easy vol au vent recipe
- It's basic: There are just two ingredients in this homemade vol au vent recipe, and it comes together in minutes with hardly any prep time.
- It freezes: I am a huge fan of homemade canape cases. You can freeze and then defrost as and when you need them for parties.
- It's versatile: There are so many fillings to choose from once you have made your mini vol au vents cases, both sweet and savory.
Ingredients
Homemade vol au vents are incredibly simple; here is what you need to make them.
- Puff pastry: I use store-bought puff pastry dough, and I try and find the all-butter ones if I can. Making homemade puff pastry from scratch is complex and time-consuming, and if you are a busy party host, use shortcuts wherever you can!
- Egg: I always egg-wash as it gives you a glossy, polished finish on your puff pastry vol au vents, but the fat content in the beaten egg glaze also helps seal the cases so that they stay crisp even after being filled.
- Salt or sugar (optional): I do not season my mini vol au vent cases as the fillings are always highly flavored, and it is unnecessary. But you can sprinkle over a pinch of salt or granulated sugar to make them more savory or sweet to your preference.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make homemade mini vol-au-vent cases for canapes or finger food.
Jump to RecipeHow to make vol au vents
On a lightly floured surface, use a small cookie cutter to cut pastry discs to form the base of the mini vol au vents. Place them on a lined baking sheet.
Use the same cutter to cut a second piece of the puff pastry, but then use a smaller pastry cutter to cut a smaller circle out from the middle.
Lay the outer ring over the first piece of puff pastry and brush with a little beaten egg wash. Prick the center with a fork.
Bake in a preheated oven at 200 degrees Celsius / 400 degrees Fahrenheit for 10-15 minutes until golden brown. Cool on a wire rack.
Chef's notes
Puff pastry needs a very hot oven, so pay attention to the temperature and always preheat. But the key to working with puff pastry is to handle it as little as possible and keep it as cold as possible right until you bake it. I will often cut out my mini vol au vents onto the baking tray and then cover them with plastic food wrap and place them in the freezer whilst I preheat the oven.
The laminated butter layers in the pastry won't have time to melt before the water in it evaporates into steam when it enters the hot oven, causing the pastry layers to rise and form those amazing buttery, flaky layers.
Wine pairing for vol au vents
This will partially depend on the filling, but you will need something that will stand up to the rich and buttery puff pastry. Champagne is a classic choice.
Read more about food and wine pairing to elevate your home entertaining.
Serving suggestions
Mini vol au vent cases can be used in many ways with both sweet fillings and savory fillings. When it comes to party food, I love using this easy smoked salmon dip as vol au vent fillings or using them as a case for crème fraîche and caviar. I often make a selection of other easy appetizers like porcini mushroom puff pastry pinwheels and a platter of smoked salmon and goat cheese crostini.
Equipment
You will need two cookie cutters, one larger round cutter to cut the base layer and one smaller cookie cutter; a circular one to cut out the center of the top layer of your puff pastry. Mine has fluted edges, you can use whichever one you prefer! The key thing is size, as we always want canapes to be one bite.
Use a low-sided baking tray for puff pastry to avoid too much steam build-up.
I always use an oven thermometer to check I am baking at the right temperature.
Storage
Store mini vol au vent cases in an airtight container and use within 2-3 days.
But the best thing about making homemade vol au vents is that you can freeze vol au vent cases so easily and defrost them whenever you need some easy canape bases for your next party.
To freeze vol au vents, place them in an air-tight container lined with parchment paper (greaseproof paper/baking paper) in layers separated by more parchment paper.
FAQ
Empty puff pastry vol au vents can be stored at room temperature in an air-tight container. You can also easily freeze vol au vents for use at a later date.
Vol au vent shells with no filling do not have to be refrigerated.
Pipe the puff pastry cases with some favourite fillings like mushroom, chicken, salmon or cream cheese and chives.
You will have leftover small circles of puff pastry after you have cut out your own own vol-au-vents. I like to grate over some parmesan and bake in the oven to make another easy homemade appetizer.
📖 Recipe
How To Make Mini Vol Au Vent Cases For Canapes
Equipment
- 2 Cookie cutters
Ingredients
- 320 grams (12 oz) puff pastry
- 1 egg
- 1 teaspoon Salt or granulated sugar (optional)
Instructions
- Preheat oven to 200 degrees Celsius / 400 degrees Fahrenheit and line an oven tray with parchment paper/baking paper.
- Roll out the puff pastry on a lightly floured surface.
- Use a cookie cutter/pastry cutter to cut out bases for the mini vol au vents from one half of the puff pastry sheet and place them onto the baking tray.
- Cut out the second half of the puff pastry sheet, but then use the smaller cookie cutter to cut a smaller circle from the center to create a ring of puff pastry.
- Stack each ring of puff pastry on top of one of the bases.
- Brush a beaten egg wash over each vol au vent and use a fork to prick the center circle to prevent it from puffing up.
- Bake vol au vents for 10-15 minutes until golden brown and glossy. Cool vol-au-vent cases on a wire rack.
Sue says
I never knew how easy these were to make and it’s so helpful that you can freeze them! I’ve now put a bunch in the freezer ready for Christmas parties