I've never made a vol-au-vent before today but I happened to have a packet of puff-pastry that needed using up, and a roll of Bacofoil non-stick foil that had been posted to me to try out so I thought I would give them a try. The girls asked if they could do some "Easter cooking" so I span an Eastery theme to what is ordinarily a savoury treat - these were so easy to make with the girls.
EASTER VOL AU VENTS (makes approx. 20)
1 sheet ready-rolled puff pastry
1 medium egg, beaten
50g butter (at room temperature)
100g icing sugar
15g cocoa powder
approx. 40 mini eggs
- Using a crinkly cookie cutter, cut out 40 plain rounds. Using a small plain round cutter, or a shaped cookie cutter, remove the centre piece from half of them.
- Brush the plain rounds with a little beaten egg and then place the pieces with the holes in on top. Put each pair onto a baking tray covered with non-stick Bacofoil and brush the tops carefully with egg - if you are too generous with the egg it will stop the pastry from rising.
- Using a cocktail stick, prick holes in the exposed base of the vol-au-vents to try and discourage the middle from rising.
- Place in a pre-heated oven (200 degrees in a fan oven) and cook for 15 minutes until golden brown all over.
- Allow to cool fully on the baking tray. The vol-au-vents are very delicate so don't try to remove them when hot. Because the foil is non-stick, you shouldn't have any problems removing them from the foil.
- Once totally cool, make the icing.
- Mix the butter, cocoa powder and icing sugar in a bowl with a wooden spoon (or in an electric mixer), use a splash of milk to soften the icing if needed.
- Pipe or spoon the mixture into each of the vol-au-vents and place one or two mini eggs on the top of each.