Vol Au Vent Large Patty Shell
|Egg||1 , lightly beaten with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
Make pastry as directed.
Also cut an 8" X 5 1/2" oval from cardboard to use as a pattern.
Roll half of pastry on a lightly floured pastry cloth into a rectangle 8"x10" and 1/2" thick.
Place pattern in center of rectangle and cut out oval.
Carefully transfer to a baking sheet brushed with cold water.
Roll and cut remaining pastry the same way, then cut a 5" oval from center, leaving an oval ring about 1 1/2" wide.
Brush ring with cold water and arrange, damp side down, on pastry oval; press seams lightly to seal.
Brush ring with cold water and prick bottom of oval to prevent uneven rising.
Roll the 5" oval cutout until it is the size of the bottom oval and lay on pastry shell—sort of like a "lid"; press seams lightly.
Make a vertical ridged pattern around sides of pastry shell by pressing at regular intervals with the back of a knife; chill shell 1/2 hour.
Meanwhile, preheat oven to 425° F.
Brush top of shell with glaze but do not let run down sides or shell will not rise evenly.
Bake on center oven rack 20 minutes, reduce oven to 350° F. and bake 30-40 minutes longer until well browned and crisp.
Remove "lid" by sliding a knife underneath it and set on a wire rack.
With a fork, scoop out soft insides of shell and discard.
Return shell to oven and let dry out 5-7 minutes.
Using 2 pancake turners, lift to platter.
Fill with a hot filling, replace lid, and serve.
For cold fillings, cool shell on a wire rack, then fill.