 A largevol-au-vent | |
| Type | Pastry |
|---|---|
| Place of origin | Belgium |
| Created by | Marie-Antoine Carême |
| Main ingredients | Puff pastry |
Avol-au-vent (pronounced[vɔlovɑ̃], French for "windblown", to describe its lightness) is a small hollow case ofpuff pastry. It was formerly also called apatty case.[1]
Avol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.[2] The pastry is cooked, then filled with any of a variety of savory or sweet fillings.
The pastry is sometimes credited toMarie-Antoine Carême.[3] However, anentremet calledpetits gâteaux vole au vent is mentioned inFrançois Marin's 1739 cookbookLes Dons de Comus, years before Carême's birth.[4]
InFrance, it is usually served as anappetizer or a small snack, filled with chicken or fish.
InBelgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in theNetherlands, where it is calledpasteitje ("little pastry"). InAmerican cuisine,chicken à la King was formerly a popular filling.[citation needed]
InPakistan, vol-au-vents with meat filling are called "patties": round ones usually have a chicken filling, and rectangular ones have a beef filling. They are served withchutney.[citation needed]
In theMexican region ofVeracruz it is hispanicised asvolován, and often filled with local fillings such aspollo conmole,atún a la veracruzana, and others. The pastry first arrived in Mexico during theSecond French intervention.[citation needed]
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Vol-au-vents gained significant popularity in theUnited Kingdom during the 1970s. These small puff pastry cases filled with savoury ingredients, such as chicken, seafood, or mushrooms, became a common feature at dinner parties, buffets, and festive gatherings. The trend for vol-au-vents was part of a broader culinary fascination with French-inspired dishes during the decade. Their versatility and the ability to prepare them in advance made them an attractive option for hosts looking to impress their guests. This surge in popularity can be attributed to the growing interest in sophisticated and elegant party foods, which reflected the social and cultural trends of the time.[5]
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