Vol Au Vent Pastry Shell
|Puff pastry||489 Gram, frozen (thawed)|
|Egg||1 , beaten|
Line a 6-cup (1.5-liter) bowl with foil.
Fill with crumpled paper towels, pressing down lightly.
Fold foil over to enclose towels; secure lightly with tape.
Turn out foil mold.
Sprinkle a baking sheet with cold water.
Preheat oven to 425°F (220°C).
On a floured surface, roll out pastry dough to a 20x12-inch (50x30-cm) rectangle.
Cut out a round about 7-1/2 inches (19 cm) across; place on dampened baking sheet.
Stand foil mold in middle of dough round, narrow end up.
Cut out another round of dough large enough to cover mold, about 13 inches (33 cm) across.
Brush edges of both dough rounds with beaten egg.
Carefully place large round of dough over foil mold; seal edges to dough base.
Flute edges with a knife as illustrated.
Brush all over with beaten egg.
Cut out shapes from remaining dough trimmings; use to decorate pastry.
Brush dough decorations with beaten egg.
Bake vol au vent 15 to 20 minutes or until puffed and golden.
Remove from oven and using a sharp pointed knife, cut a round lid from top of vol au vent.
Remove lid carefully.
Cut a hole in foil underneath.
Carefully remove paper towels.
Crumple foil; remove from vol au vent shell.
Fill and serve immediately or cool and then fill.