Vol-au-vent Cases


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Vol-Au-Vent Cases


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These require practice in puff pastry making.

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Vol-au-vent Cases recipe - How to make Vol-au-vent Cases

Preparation Time:    Cooking Time:    Total Time:     Makes 20 to 25 servings
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Ingredients

For The Dough
225 gms khari biscuits dough
a little ghee for brushing

For The Filling
1 1/2 cups white sauce
1 1/2 cups boiled sweet corn kernels (makai ke dane)
4 tbsp grated processed cheese
salt and to taste
Method
    Method
  1. Sieve the flour.
  2. Rub 30 grams of ghee very well into the flour.
  3. Make a well in the centre. Add the salt in this well and pour a little ice-cold water on top.
  4. Make a soft dough by adding some more ice-cold water.
  5. Knead the dough for 2 minutes.
  6. Keep the dough under a cloth for 10 minutes.
  7. Roll out the dough with the help of a little flour to an along shape. Brush away the extra flour. .
  8. Apply the remaining 100 grams of ghee leaving aside a strip of about 12 mm. (1/2") width all around.
  9. Cut the rolled dough into 3 unequal parts as shown in diagrams.
  10. Roll up part no. 1.
  11. Put it over part no. 3 and roll up with no. 1 inside.
  12. Put this rolled part on part no. 2.
  13. Go on pulling the edges to seal the ghee while rolling part no. 2 with no. 3 inside.
  14. Sprinkle plenty of flour on a tray. Put the rolled dough over it and sprinkle flour again. Cover with a cloth.
  15. Chill the dough in the freezer compartment of a refrigerator over the ice tray for 20 minutes.
  16. Remove from the refrigerator and roll out to a rectangular shape.
  17. Divide the dough into 3 imaginary equal parts as shown in diagrams.
  18. This time no cutting is rquired. Fold part no. 1 on the left on part no. 2 and fold part no. 3 on the right on part no. 2.
  19. Chill the dough in the freezer compartment of a refrigerator over the ice tray for 5 minutes.
  20. Roll out once again into a big rectangle with the help of flour. Brush away the extra flour.
  21. Roll out the dough into about 6 mm. (1/4") thickness on a lightly floured board.
  22. Stamp out rounds of 37 mm. (1 1/2") diameter.
  23. Make a hole in the centre of each round with 12 mm. (1/2") nozzles. Keep aside the inner rounds for use as lids.
  24. Roll out the trimmings thinly with the help of flour and then stamp out rounds of 37 mm. (1 1/2") diameter.
  25. Apply a little water on the thin rounds and put the rings on top so as to make the cases.
  26. Arrange the cases on a baking dish and brush with ghee. Put the lids also on the baking dish.
  27. Bake in a hot oven at 450°f for 15 minutes. Reduce the temperature to 350°f and bake for a further 10 minutes.
  28. Mix the white sauce and corn. Add salt and pepper and half of the grated cheese.
  29. Just before serving, fill up the vol-au-vent cases with the hot filling, sprinkle the balance cheese and cover with the lids.
  30. Serve hot.



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