Line a sheet pan with parchment paper. Roll the dough into a 13 by 16-inch sheet and transfer it to the prepared sheet pan. Freeze for 10 to 15 minutes, or until the dough is very firm but not too hard to cut through.
With a 3 1/2-inch round fluted cookie cutter, make 6 cutouts in the dough. Cut all the way through the dough, but leave the cutouts in place. Make 6 more cutouts with the 3 1/2-inch cutter, but this time, center a 2 1/2-inch fluted cutter inside the 3 1/2-inch cutter and press down. Now you have six 3 1/2-inch plain rounds and six 3 1/2-inch rings with a 2 1/2-inch round in the middle. lf the dough is getting soft, freeze it again for 10 minutes or so to keep it firm.
Take the 2 1/2-inch fluted rounds out of the center of the larger circles and reserve. These are the lids. Pull away the pastry that surrounds the cutouts and reserve. Dock 6 of the larger circles - those with no cutout in the middle - with a fork, brush them with egg wash, and place a ring (one of the rings that surrounds the lids) on top. Press on it gently to hold it in place. Brush the rings and the tops with egg wash - don't let any get on the sides - and freeze. You should now have 6 larger rounds with rings on top and six smaller rounds for the lids.
Preheat the oven to 400°F. Bake for about 25 minutes, or until puffed and golden brown. Let cool. Fill with the mixture of your choice.

VARIATION
Miniature Vol-au-vents:
To make miniature vol-au-vents, perfect for bite-size hors d'oeuvres, use a 1 1/2-inch and a 1-inch round fluted cookie cutter to make 80 cutouts - 8 rows of 10 each.
Preheat the oven to 400°F. Bake for about 20 minutes, or until puffed and golden brown. Let cool and fill. Put on the lids.