Vol-au-vent cases are small, hollow puff pastry shells made for savory fillings. If the name is unfamiliar, you may know them as puff pastry shells or cups. You can buy them already shaped, but they are easy to make yourself from puff pastry sheets and an egg.
The method is simple, but the type of pastry you use does make a difference. I tested several brands of chilled and frozen puff pastry and noticed differences in how the pastry handled and how the cases baked. I share those below so you know what to expect from each one.
How to make vol-au-vent cases
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
You will also need two round cutters, a pastry brush, a small bowl and a fork for the egg wash. Keep a rolling pin nearby, especially if you are using frozen pastry.
For bite-size cases, I use a 2.25-inch (5.5 cm) cutter for the outer circles and a 1.5-inch (3.5 cm) cutter for the centers.
Unroll the chilled pastry, which is what I used for the step-by-step photos. If you are using thawed frozen pastry, roll it out on a lightly floured surface as needed. Work quickly so the pastry stays as cold as possible.
Cut as many large circles from the pastry as you can, making sure you have an even number. Leave half of them whole for the bases. Cut a smaller circle from the center of each remaining piece to make the rings.
You can bake the small cut-out circles alongside the cases instead of discarding them.
I got about 15 cases from two chilled sheets.
Place the bases on the prepared baking sheet and brush the outer edges lightly with beaten egg. Add one pastry ring to each base and press it down gently so the two pieces stick together.
Brush the tops with more egg, then bake on the middle rack for 12 to 15 minutes. Start checking them after 12 minutes and take them out when they are puffed and golden brown.
The center of each case will rise as well, creating a cap that closes the opening. While the pastry is still warm, press the center down gently with your fingers or carefully remove it with a knife.
You can place the caps back on top after filling the cases or simply snack on them.
Chilled or frozen puff pastry?
After testing both, I noticed that chilled puff pastry does not behave the same way as frozen pastry. In a warm kitchen, chilled pastry turns soft fast, which makes the cut pieces harder to lift without stretching them. I tried several brands and had similar results with all of them.
I also noticed a clear difference in how the pastry cases baked up. Chilled pastry gave me significantly shorter cases, but the results were more consistent and all of them were easy to fill.
Chilled pastry is a good option when you want quick prep and know you can work fast.
Frozen pastry often needs more rolling, but it stays cold longer and gives you more time to cut and assemble the cases. It also puffed higher in my tests.
Some of the frozen-pastry cases leaned to one side, which made them harder to fill without the filling spilling out. Most still baked well, but the results were not quite as consistent as with chilled pastry.
What can I fill vol-au-vent cases with?
These pastry cases are baked empty and filled afterward. Use a thick filling and finely chop any larger ingredients so everything fits inside without making the bottom soggy.
Good filling ideas include:
- Chicken and mushrooms
- Creamy mushrooms
- Egg salad
- Shrimp or prawn cocktail
- Chicken with sun-dried tomatoes
- Creamy seafood
Fill the cases closer to serving, especially when using a moist or creamy mixture.
For another puff pastry appetizer with a savory chicken filling, try these sun-dried tomato chicken puffs.
Make-ahead and storage
You can bake the empty cases ahead of time. I recommend making them no more than one day before filling and serving.
Let them cool completely, then keep them unfilled in an airtight container. Add the filling closer to serving because moist fillings can soften the pastry.
The unfilled cases can also be frozen for up to 2 months. Arrange them in a single layer in a freezer-safe container and cover tightly with a lid.
For more ideas, browse my other puff pastry recipes.
Homemade Vol-au-Vent Cases
Ingredients
- 2 sheets puff pastry (about 1 pound (450 g) total, see notes 1 and 3)
- 1 large egg (beaten, see note 4)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the chilled puff pastry. If using frozen pastry, thaw it according to the package instructions, then roll it out on a lightly floured surface as needed.
- Using a 2.25-inch (5.5-cm) round cutter, cut out as many circles as possible. Make sure you have an even number.
- Place half of the circles on the prepared baking sheet. These will be the bases.
- Using a 1.5-inch (3.5-cm) cutter, cut out the center of each remaining circle to make pastry rings. Bake the small cut-out circles alongside the cases instead of discarding them.
- Brush the outer edges of the bases lightly with beaten egg. Place one pastry ring on top of each base and press gently to attach.
- Brush the tops with more beaten egg.
- Bake on the middle rack for 12 to 15 minutes, or until puffed and golden brown. Start checking after 12 minutes.
- Let the cases cool slightly. Gently press down the raised centers to make space for filling. Alternatively, remove them carefully with a knife and use them as lids after filling.
- Let the cases cool completely before adding your chosen filling.
Notes
- Puff pastry quantity: Sheet dimensions and weights vary by brand. The chilled sheets I used weighed about 8 ounces (225 g) each, for a total of approximately 1 pound (450 g).
- Yield: This recipe made 15 cases with the chilled puff pastry sheets I used. The final number can vary depending on the dimensions of the sheets, how much rolling they need and how closely you position the cutters.
- Frozen puff pastry: Thaw it according to the package instructions before starting. Thawing time is not included in the recipe times.
- Using water instead of egg: For paler cases without a glossy finish, you can use water to attach the pastry rings. Brush it lightly around the outer edge of each base. You only need enough to glue the two pieces together.
- Cutter sizes: The 2.25-inch and 1.5-inch cutters make bite-size cases. The pastry shrinks slightly in diameter while rising in height.
- Freezing: The unfilled pastry cases can be frozen in a single layer in a freezer-safe container for up to 2 months.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
Want more recipes like this one?
Tell Google you'd like to see more of our recipes.
Leave a Comment