Vol-au-Vent: The Easy Appetizer You Need to Try!

Vol-au-Vent is the kind of dish that makes an appetizer feel like a main event. These puff pastry shells filled with savory ingredients are a perfect way to begin any meal. Whether you're preparing shrimp, ham, or ricotta and arugula, each bite offers a satisfying contrast between the light pastry and the flavorful filling.

Not only can you make them ahead of time, but they also offer plenty of room for creativity, allowing you to mix and match ingredients to suit any occasion. They're the perfect choice for any gathering when you want something a bit more than just the usual starters.

The Origin of Vol-au-Vent

The name vol-au-vent is French, literally meaning "windblown," which perfectly describes the puff pastry’s light texture. This dish dates back to the 18th century and was first popularized in French haute cuisine. It was originally made with a variety of fillings, ranging from seafood to savory meats and sometimes even sweet options. Vol-au-vent has also had its moments in pop culture, often appearing in gourmet restaurants or at celebratory events. Over time, the recipe evolved to suit modern tastes, with versions like the one you’re about to try.

Did you know that vol-au-vent’s puff pastry base was actually a result of experimentation? In the early 17th century, French chefs sought to perfect the technique of creating airy pastries. What began as an artful, labor-intensive process quickly turned into the wonder we know today. Vol-au-vent is admired for its delicate layers and ability to hold almost any savory or sweet filling. It’s not just a dish, it’s a piece of pastry history.

Pro Tips for the Best Vol-au-Vent

• Puff pastry behaves best when cold. Ensure your pastry stays cold as you work with it to get that recommended texture.
• Brushing your puff pastry with egg yolk gives it a glossy finish. It’s not just for looks, but it helps seal in flavor.
• To make cleanup easy and prevent sticking, always bake your vol-au-vent shells on parchment paper.
• Puff pastry tastes best fresh out of the oven, so serve them as soon as they’re cool enough to handle.

Can I Freeze Vol-au-Vent?

You can freeze the puff pastry shells before baking. Just assemble them, but don’t brush them with egg yolk or bake. Once they’re shaped, freeze them in a single layer. When ready to bake, brush with egg yolk and bake.

How Do I Know When Vol-au-Vent Is Done Baking?

When they’re golden brown and puffed up beautifully, they’re ready. You can also gently press down on the top of the shell and it should feel crisp and firm.

Can I Use Store-Bought Puff Pastry?

Of course! Store-bought puff pastry is a great time-saver. Look for a high-quality brand to ensure that your vol-au-vent is just as crispy as it would be with homemade pastry.

How Do I Make the Filling Creamier?

If you want a creamier filling, try adding a bit more ricotta cheese or even a splash of cream to the mixture. This will give your filling a smooth texture.

How Do I Stop My Vol-Au-Vents From Going Soggy?

To prevent vol-au-vents from getting soggy, allow the baked pastry shells to cool completely on a wire rack before filling them. For extra protection, brush the inside with a thin layer of melted butter or egg wash and briefly bake again for a few minutes. Fill them just before serving to maintain their crispiness.

How Long Can I Keep Leftovers?

Leftover vol-au-vent should be eaten within 1-2 days. Store any remaining filled pastries in an airtight container in the fridge, but keep in mind that puff pastry will lose its crispiness over time.

How to Make Vol-au-Vent

Step 1

Step 1

Roll the first sheet of puff pastry on a flat surface. Use a 6 cm round cutter to cut out 12 discs. Repeat with the other two sheets.

Roll the first sheet of puff pastry on a flat surface. Use a 6 cm round cutter to cut out 12 discs. Repeat with the other two sheets.

Step 2

Step 2

Place the discs onto a baking tray and prick them with a fork.

Place the discs onto a baking tray and prick them with a fork.

Step 3

Step 3

Cut smaller rings using a 4cm cutter from the remaining discs to create the pastry rings.

Cut smaller rings using a 4cm cutter from the remaining discs to create the pastry rings.

Step 4

Step 4

Brush each disc with egg yolk, place a ring on top, and brush again.

Brush each disc with egg yolk, place a ring on top, and brush again.

Step 5

Step 5

Then, place another ring on top and brush again with egg yolk. This creates a three-layered structure for each vol-au-vent.

Then, place another ring on top and brush again with egg yolk. This creates a three-layered structure for each vol-au-vent.

Step 6

Step 6

Bake in a preheated oven at 200°C (392°F) for about 15 minutes, or until golden brown. Allow the shells to cool on a wire rack.

Bake in a preheated oven at 200°C (392°F) for about 15 minutes, or until golden brown. Allow the shells to cool on a wire rack.

Step 7

Step 7

Blend ricotta cheese, arugula, and olive oil into a smooth filling.

Blend ricotta cheese, arugula, and olive oil into a smooth filling.

Step 8

Step 8

Blend cooked ham and ricotta for another creamy option.

Blend cooked ham and ricotta for another creamy option.

Step 9

Step 9

In a small bowl, mix mayonnaise, ketchup, chives, and shrimp.

In a small bowl, mix mayonnaise, ketchup, chives, and shrimp.

Step 10

Step 10

First, fill 4 shells with shrimp filling.

First, fill 4 shells with shrimp filling.

Step 11

Step 11

Then, fill 4 shells with the ricotta-arugula cream.

Then, fill 4 shells with the ricotta-arugula cream.

Step 12

Step 12

Finally, fill 4 shells with the ham mixture.

Finally, fill 4 shells with the ham mixture.

Step 13

Step 13

Garnish with crushed pistachios on the ham-filled shells if desired.

Garnish with crushed pistachios on the ham-filled shells if desired.

Step 14

Step 14

Serve your vol-au-vent immediately while they’re still warm, and enjoy this crispy dish.

Serve your vol-au-vent immediately while they’re still warm, and enjoy this crispy dish.