Vol au vent

 
                                Vol au Vent
 
 Recipe By     : Miriam P. Posvolsky
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            puff pastry
                         kitchen foil
                         egg wash
 
 Make a ball with the foil.
 Roll out dough to 1/4" thickness.
 Cut 2 squares.
 Place 1 square on a cooking sheet.
 Place foil ball in the center.
 Cover with the second sheet of dough.
 Using the ring from a tart mold as a guide cut a circle around about 1 1/2"
 away from foil.
 Make a hole on  top for steam to escape.
 Decorate with trimmings.
 Paint eggwash.
 Bake in pre heated 400 degree oven for 40 mins. Turn down heat to 300 after
 20 minutes.
 Let cool , cut off top and remove foil carefully.
 Place hot filling inside and serve, or reheat if needed.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Any filling to your taste
 
 NOTES : From Jacques Pepin's " The Art of Cooking II "