It is a dish that consists of a puff pastry shell that is usually filled with meat, seafood, or vegetable sauces. The name "vol-au-vent" comes from the French word for "windblown," which describes ...

Deli meat and pastry puff are a match made in heaven ... The Italians have their cannoli -- little tube-shaped shells of fried pastry stuffed with chocolate, fruit, and even cheese.

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or ...

For dinner, we’re baking up a weeknight-friendly chicken pot pie with curry seasonings and a buttery puff pastry crust ... the foil-lined pie shell is filled with about 2 cups of pie weights.

Once cool, remove the shells and cut the ... Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well.

Add salt and vanilla and set aside. To make the puff pastry, mix flour, melted butter and salt. Now knead the dough and put it in the chiller for 30 to 40 minutes. Add butter to the finished dough ...