Pasteitje: Dutch Vol-au-Vent (Puff Pastry Shells)
Five stacked layers of puff pastry that puff up hollow and shatter-crisp, with a golden egg-washed top built to hold a warm, creamy ragout without going soggy underneath.
Ingredients
- 4 sheets puff pastry 4 x 4 inch (10 x 10 cm), thawed
- 1 egg size M, beaten
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 °F (conventional oven) or 320 °F (convection / air-fan oven).
- Line a baking tray with baking paper.
- Remove the plastic from the puff pastry and place it in a square. Join the seams and press slightly.4 sheets puff pastry
- Take a rolling pin and roll out the puff pastry to a piece of 12 x 12 inches (30 x 30 cm) (the seams are closed).
- Cut 10 circles out of the dough with a 3 inches (7 cm) baking ring. Place 2 circles on the baking sheet.
- Press a circle in the center of the remaining circles with a second baking ring of 2 inches (4 cm). Remove the small circle from the large circle. You now have 8 rings left. Place two 2 inches (4 cm) circles on the baking tray, next to the large circles (these will be the tops of the bowls).
- Brush the circles on the baking sheet with the beaten egg.1 egg
- Take two rings and place them on circles of 3 inches (7 cm) in diameter. Brush them with the egg wash as well.
- Now place two more rings on the circles, brush with egg and repeat until all rings are used. The puff pastry trays are now 5 puff pastry layers thick.
- Brush the top with egg.
- Poke holes in the bottom of the container with a fork.
- Place the baking tray in the oven and bake for 20 minutes until the pie shells are golden brown and cooked through.
- Fill with a ragout of your choice and serve.
NOTES
1. Puff pastry: This recipe uses slices of butter puff pastry. If you want to make it really easy, use a roll of fresh puff pastry from the refrigerator (then you don't have to put the slices together anymore
2. Egg: Use a beaten egg to “stick” the puff pastry together. In addition, an egg wash gives the trays a nice shine.
3. Don't forget
It is very important to bake holes in the bottom of the puff pastry. Puff pastry is layers of dough and butter. As a result, in combination with heat, air bubbles can form in the dough. By poking holes in the bottom of the container, the air can escape and they remain nice and flat.
4. Storage
- Make in advance - You can prepare the pie shells well by forming the packets of the puff pastry, making it in the morning, and keeping it in the fridge. Then all you have to do is bake them.
- Room Temperature - Store them in an airtight container at room temperature for up to two days. Before serving, bake them for 5 minutes at 320 °F (160°C) (preheated oven).
- Freezer - Store the pie shells in an airtight container in the freezer. This way they stay good for up to 1 month. Let them thaw in the refrigerator. Before serving, bake them for 5 minutes at 320 °F (160°C) (preheated oven).
Nutrition
Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 36mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 119IU | Iron: 0.4mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
