How to Make Vol-au-Vent Published Dec 5, 2014 9:21 PM Food SHARE The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. If you use store-bought dough, they’re easy to shape. Here’s how to make them.Lay two 10″ x 13″ sheets puff pastry on a work surface. Using a 3½” round cutter, cut 4 circles out of each sheet of pastry. Transfer 4 circles to a parchment paper-lined baking sheet. Ingalls Photography Use a 2″ round cutter to cut centers out of the remaining 4 circles; discard centers or save for another use. Brush circles with beaten egg and top with rings; brush tops of rings with egg. Ingalls Photography With dull edge of paring knife, make shallow, angled cuts along outside edges to aerate dough so it puffs when cooked. Carve shallow circles into the bases along inside edges of rings. Chill 20 minutes. Bake at 425° until golden and crisp, 10–12 minutes. Cut out puffed centers to use as lids; set aside. Fill vol-au-vent with seafood Newburg; garnish with parsley and top with lids. Serves 4. See the recipe for Seafood Newburg » Ingalls Photography MORE TO READ RELATED How to Make Jamaican Beef Patties at Home Store-bought pastries have nothing on these ultra-flaky hand pies stuffed with spicy, juicy meat. READ NOW RELATED This New Restaurant Takes Locavore Fine Dining to the Ends of the Earth On the west coast of Greenland, Michelin-starred KOKS highlights all that the rugged landscape has to offer—from bowhead whale to beetroot. RELATED This Dolly Parton-Approved “Salad” Is About To Be Your Picnic Mainstay A Jello-filled, strawberry studded ode to summer.