These fish-shaped vol au vents are made with very light puff pastry to the French method, and are usually used with hot fillings.

Before use, the vol au vent inner "cap" should either be pushed down inside the vol au vent, or removed with a knife and placed back on top after adding the filling.

Pre-heat the vol au vents for 5 minutes at 170^oC before adding the pre-cooked filling: try our recipe for Haddock au Gratin Vol au Vents

French Name on Box: Bouchee Poisson

Specification