Dessert pastry
Vol-au-vent
A round or oval puff pastry case filled with a cooked savory mixture. It is made by rolling out the pastry, then cutting out a shape. Then half cutting a smaller shape in the center. When baked the center is removed and the crisp top is replaced over the filling.
English and French Origins.
1 comment:
Thanks, I was unsure of that term.
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