 |
| Oval shaped vol-au-vents are used for the service of fish usually sole or salmon. |
| Circles are cut using a plain or fluted ring cutter which has been dipped in hot oil. This is to melt the layers rather than press them which is the result of using a floured cutter. |
| Egg wash one of the circles and place a second circle on top, seal gently. With a smaller cutter approx. 5mm smaller, dipped in hot oil cut half way through the top disc of puff pasty. |
| These are then egg washed carefully to make sure the wash does not flow down the sides of the pastry, egg protein coagulates at a lower temperature and glues the pastry, this prevents an even rise. |
 |
 |
 |
 |
