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Servings Per Recipe: 6
Amount Per Serving
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Cut 3 1/2-inch fluted rounds into the dough, and cut 2 1/2-inch rounds in the centers of half of these.
To make miniature vol-au-vents, cut fluted 1 1/2-inch rounds into a sheet of puff pastry dough and press a 1-inch fluted cookie cutter into the centers of half of the 1 1/2-inch rounds.
Take out the 2 1/2-inch rounds from the larger circles and the 1-inch rounds from the smaller ones; these are the lids. Dock the remaining circles by poking with a fork. Pull away the excess dough.
Brush one of the docked rounds with egg wash and put one of the rings - from those that surround the smaller rounds - over it.
Brush the ring and the lids with egg wash. Bake until golden brown.
Fill the vol-au-vents with a mixture of your choice and put on the lids.
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