Egg and anchovy vol-au-vent
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No longer the preserve of your grandmother's dusty cookbooks and 70's dinner parties, vol-au-vent are experiencing a much deserved renaissance. Helen Graves fills the buttery puff pastry cases with a creamy egg mayonnaise, topped with a solitary anchovy for a hit of umami.
Ingredients
- 375g of puff pastry
- 1 egg , beaten
- 8 large eggs
- 3 tbsp of mayonnaise
- 2 tbsp of tarragon leaves , chopped
- 1 tsp white wine vinegar
- 1/2 tsp white pepper
- 16 anchovies
Equipment
- 8cm round cutter
- 4cm round cutter
- Rolling pin
- Pastry brush
Method
1
Preheat the oven to 190°C/gas mark 5
2
Roll out the pastry to a 4mm thickness. Cut circles out using the larger cutter, then use the smaller cutter to score smaller circles in the centre of each large circle (don't cut all the way through the pastry). You can re-roll the remaining pastry, but it won't rise as well, so try to be economical
- 375g of puff pastry
3
Place the circles onto 2 large baking trays and brush with the beaten egg. Bake for 15 minutes, or until risen and golden. When cool enough to handle, remove the top layers of the scored inner circle, creating a well in the middle of the pastry, but leaving the base intact
- 1 egg , beaten
4
While the pastry is baking, place the eggs in a pan of cold water. Bring to the boil and cook for 5 minutes. Transfer to a bowl of cold water and allow to cool
5
Peel the eggs and mash with a fork. Combine with the mayonnaise, vinegar, tarragon and white pepper, season to taste and divide between each pastry case. Top with an anchovy and serve
- 16 anchovies
- 3 tbsp of mayonnaise
- 2 tbsp of tarragon leaves , chopped
- 1 tsp white wine vinegar
- 1/2 tsp white pepper
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Egg and anchovy vol-au-vent
