Vol-au-Vent

Origin: French

A light flaky case of puff pastry with high raised sides and a deep hollow centre. The case is usually filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish. A pastry lid is then placed on top.

The case may be made in a range of sizes: from bite-sized to one that could be cut and served to several people as a main course.