Vol au Vent

Ingredients

• pastry dough
• chicken, sweetbread, or other protein
• white sauce or gravy

Instructions

1. Roll out pastry dough to about an inch and a half in thickness. Using a fluted tin the size of your serving dish, cut out the base piece. Cut a second, thinner piece to serve as a lid.
2. Bake both pieces until golden and cooked through. Once done, scoop out the crumb (soft interior) from the largest piece, being careful to leave the crust intact.
3. Fill the hollowed base with a white fricassee of chicken, sweetbread, or your chosen filling. Ensure the sauce is well thickened, or it will soften the pastry and run through. Top with the pastry lid and serve.