The stuffed vol-au-vent, savory, are delicious puff pastry bites perfect as appetizers on festive days, for Sunday lunch, dinners with friends, and of course for buffets. You can find vol-au-vent ready-made, but making them at home in a few minutes is very easy. Again, there are two paths: if you are a fan like me, you can make the puff pastry yourself or buy it ready-made. The filling? This time I simply chose a tuna sauce and a radicchio mousse, but you can fill them with mushroom cream, tuna mousse, speck and robiola mousse, mortadella mousse, cooked ham mousse: all very simple to make. My stuffed vol-au-vent? this time they are square! I wanted them a bit original.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 12 vol-au-vent
- Cooking methods: Oven, Electric Oven
- Cuisine: French
- Seasonality: All Seasons
Ingredients
From the puff pastry, I made my twelve vol-au-vent and used the leftovers for something else. If you prefer, you can make a few more.
- 3 rolls rectangular puff pastry
- 2 egg yolks
- to taste tuna sauce
- to taste radicchio sauce
Tools
- 2 Square Fluted Pastry Cutters
- 1 Small Bowl
- 1 Cooking Brush
Steps
For this preparation, the puff pastry must be very cold. It might be helpful to put it back in the fridge (or a few minutes in the freezer if the temperature in the house is particularly high) after cutting the vol-au-vent and before assembling them.
Preheat the oven to 392°F.
Unroll the puff pastry and cut 12 squares using the 2-inch cutter and place them on a baking sheet lined with parchment paper. Prick them with a fork. Cut another 24 squares and make a central hole with the 1.2-inch cutter. Brush the whole squares with beaten egg yolk. Place 2 holed squares on top of the whole ones, brushing with yolk between each layer and on the surface. Lower the oven temperature to 338°F and bake the vol-au-vent for 20 minutes or until they are golden. Once cooked, let them cool, then fill them with the chosen filling. Serve immediately.
Notes
It’s best not to fill the vol-au-vent too far in advance, or the puff pastry might lose its characteristic crispness.
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