Name: Vol Au Vents with cheese sauce. recipe by Ishika Uppal at BetterButter
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Ingredients: For Vol Au Vents; 1 large sheet ready rolled puff pastry; 1 egg yolk, beaten; For cheese sauce; 1tbsp of butter; 1/2tbsp of maida; 1 cup milk; 1/2cup grated cheese; 1tsp Sugar; 1tsp Salt; Some finely chopped red and yellow bell peppers; Mint leaves for garnish(optional)

Ingredients Serving: 6

For Vol Au Vents
1 large sheet ready rolled puff pastry
1 egg yolk, beaten
For cheese sauce
1tbsp of butter
1/2tbsp of maida
1 cup milk
1/2cup grated cheese
1tsp Sugar
1tsp Salt
Some finely chopped red and yellow bell peppers
Mint leaves for garnish(optional)

Instructions

Instructions for Vol Au Vents Place the puff pastry on a clean surface.
With a metal serving ring, cup or a glass cut out 16 large circles, 3 inches (7,5 cm) in diameter.
Leave 2 of these circles intact and then cut out the middle of the remaining 14 circles, creating rings. Remove the middle circle. Lake holes in the 2 intact circles using a fork.
Once that is done, we can now start to assemble the vol au vent: place a the 2 intact pastry circles and the 14 pastry rings on a clean chopping board.
Brush them all with a little of the beaten egg.
Then start building up the vol au vent: place the pastry ring on top of the circle.
Keep on doing that until you got a nice little stack of puff pastry. You can also use the smallest circles you cut out and brush them with the egg yolk if you don't want to throw them away.
Place the 2 pastry towers (and the small cirles) on a baking tray lined with baking paper.
Bake them in a preheated oven at 190°C for 25 to 30 minutes until golden and crisp.
Then remove them from the hot oven and let them cool.
Instructions for cheese sauce : In a pan put butter and maida and stir on low flame till it turns pinkish.
Now add rest of the ingredients one after the other (in the order they are mentioned)and keep stirring continously. Once the sauce thickens switch off the flame.
Fill the sauce in the Vol Au Vents and let it flow over a little.
Garnish with mint leaves (optional)

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