Vol-au-vent (great Neapolitan pâté)

Ingredients for Vol-au-vent (great Neapolitan pâté)

Instructions for Vol-au-vent (great Neapolitan pâté)

To prepare the Vol-au-vent (great Neapolitan pâté) recipe, please follow these instructions:

Mix the flour, water, salt, vinegar and butter in a bowl and knead to a smooth dough. Style it cold and covered approximately one hour.

Roll the dough out to an oblong square, ca. 1 cm. Thick and thin slices of the cold butter advantage on 2/3 part of the dough. Fold the dough in 3 layers. Roll out again and repeat the process. To be rolled out at least 3 times. Put the dough to cool fifteen minutes between every deployment, so that the butter does not spill out. Let the dough rest cold ½-1 hour.

Scroll button half of dough out on to a plate of ½ CM's thickness. Load a template (URf.eks. a plate) with a diameter of 20 cm. On and cut out the bottom.

Roll out the remaining dough out and cut another circle of 20 cm. use a template (saucer) with a diameter of 17 cm. And place it in the center of one circle. Cut around and remove center circle, to produce a ring of 3 cm wide.

Set the oven at 200 degrees c.

Put the bottom on a lightly floured plate or a tray lined with baking paper. Brush the floor surface with beaten egg, but avoid it runs down the sides, it can prevent the puff pastry in raising the flag and easy. Put the ring on top and brush also the.

Roll out the remaining dough out ½-1 cm thick, and cut short and longer tapes to be used as a grid (crosshatch). Merge them as grid on the table and cut out after the slightest form (17 cm.), so the strips fit vol-au-waiting. Brush the lid.

Prick the bottom with a fork and rear bottom and lid on the lower Groove in the oven for about 25 minutes, until they are light brown and cooked through.

Server vol-au-waiting warm as appetizer or frokostret filled with URf.eks. Seafood Stew, boiled mushrooms, asparagus, cream boiled fish balls with shrimp and asparagus, chicken or veal stew with mushrooms stew.

Tips:
Finished bought frozen puff pastry can be used. A vol-au-vent can perfectly baked earlier in the day and lunes in the oven 5 minutes at 100 degrees C, immediately before it needs to be filled. It should be filled immediately before serving.

Mini vol-au-vent (Small Neapolitan pastes) the procedure as above, simply set out the bottom and circle in diameter respectively 8-9 and 6-7 cm., as well as an entire lid with diameter as the hole. Baking time will be shortened with 5-6 minutes.

Can be frozen.