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How to Make Vol au Vent Cases

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This video shows you how to make cocktail (Bouchées) vol au vent cases using puff pastry in easy step by step instructions. Great to serve with drinks or at parties and especially useful at Christmas and New Year when stores may run out of ready made vol au vent.

For lots of filling recipes and ideas, see our vol au vent page.





A Production


Home Made Vol Au Vent Cases

Prep & Cooking time:  25mins

Makes 12 - 16 x 5cm/2" Bouchées (Cocktail vol au vent cases)    



450g/1lb Puff Pastry (ready made or home made)

Flour for dusting

Milk or beaten egg for glazing




1. Preheat the oven to 200C, 400F, Gas Mark 6.  On a floured work surface, roll the pastry out out to a minimum 6mm/¼" but no thicker than 1cm/½" .


2.  Cut into the required shapes, round using a biscuit cutter, square or other shape using a sharp knife, no larger than 5cm/2" in diameter .


3.  Score a smaller shape into the top of the cut pastry with the tip of a small sharp knife, without cutting all the way through and leaving a 6mm/¼ " border.


4. Place on a baking tray, glaze with milk or beaten egg and bake for 10 - 15 minutes, keeping a careful eye on them so they don't burn, until well risen, puffy and golden brown.


5. Remove from the oven then run the tip of a sharp knife around the scored  middle sections and remove the top which can be used as a lid when serving. 


6. Carefully scoop out any soft pastry in the middle of the bases then cool on a wire rack before filling.

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