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Baked mini vol au vent cases on a worktop.

How To Make Mini Vol Au Vent Cases For Canapes

Mini vol au vent cases are so easy and versatile as they can be used for so many different canapes, and you can freeze them, too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, canapes
Cuisine French
Servings 12 vol au vent cases
Calories 152 kcal

Equipment

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.

Notes

Always preheat the oven and use an oven thermometer to check it is at the right temperature. 

Nutrition

Calories: 152kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 14mgSodium: 72mgPotassium: 21mgFiber: 0.4gSugar: 0.2gVitamin A: 20IUCalcium: 5mgIron: 1mg
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