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Vol-au-vent of butter pastry filled with mushrooms

Butter pastry of flour, water, egg, cognac and butter, rolled and folded in many turns with long rests, shaped into two bases and a ring, brushed with egg white and baked into vol-au-vent. From Erken's Stor kokebok (1949), p. 24.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 24 (falt i det fri)

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About the dish

Erken describes an elaborate pastry that can also be used for pâtés and tarts, and suggests fillings of chicken, fish balls, lobster or mushroom stew.

How to make it

  1. 1

    Make the dough

    Stir water, egg and cognac into the sifted flour to a smooth dough. Work it quickly and let it rest for 20 minutes.

  2. 2

    Enclose the butter

    Dry the washed butter in a cloth. Roll the dough into a round cake. Put the butter in the middle, fold the edges over so the butter is fully covered, and let rest a quarter of an hour.

  3. 3

    Roll and fold

    Roll the dough out carefully to a square about 0.5 cm thick. Fold so the edges meet in the middle, fold one half over the other lengthways and then into three layers. Roll out to an oblong again. Repeat 4 times and let the dough rest 3/4 hour. Roll 4 more times and rest 1 1/8 hours. Repeat this 2 more times. Finally let the dough rest 1 hour.

  4. 4

    Shape and bake

    Roll the dough into two bases 1.5 cm thick and place them on a tray. Brush with egg white, but not the edge. Cut one base into a ring 4-5 cm wide and lay it on the bottom base. Brush carefully. Bake to a nice golden brown in a hot oven (about 220 C). Cut leaves or other shapes from the trimmings, brush, bake and use as decoration over the filling. You can also bake a whole lid.

  5. 5

    Fill

    Fill with chicken, fish balls and lobster, mushroom stew or whatever you like.

Changes from the original

Old measures converted to dl, half a kg to 500 g. 'Hot oven' is interpreted as about 220 C. The original gives no quantity for the egg. Total time is a rough estimate.

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Frequently asked questions

What can the vol-au-vent be filled with?
Erken names chicken, fish balls and lobster, mushroom stew or whatever you wish.
Can the pastry be used for other things?
Yes, according to Erken it can also be rolled out for pâtés and tarts.
Why is the edge not brushed?
The edge is left unbrushed with egg white so the pastry can rise.

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