When the holiday season descends and the kitchen becomes a whirlwind of last-minute preparations, every cook dreams of elegant shortcuts. Enter the vol-au-vent – a delicate, buttery puff pastry case that transforms any filling into a showstopping appetizer. Originating from classic French cuisine, these high-sided shells are traditionally baked light and hollow, ready to cradle anything from creamy mushrooms to seafood. But in Russia, a beloved variation pairs them with roasted beetroot and herring, a nod to the country's love for vibrant, hearty flavors. This recipe, from the Gastronom archive, is a testament to how simple ingredients – frozen puff pastry, humble beets, and cured fish – can create a dish that feels both festive and effortless.
About the Dish: Why Vol-au-vents Steal the Show
Vol-au-vents, literally meaning "windblown" in French, are a marvel of flaky, airy construction. They are essentially edible cups made from puff pastry, baked until golden and layers separate into a hollow center. Perfect for parties, they allow you to prepare the shells and fillings in advance, then assemble just before serving. In Russian cuisine, they often appear at New Year's tables, alongside traditional salads and pickled treats. The filling here – roasted beetroot with garlic and oil, plus slices of herring and green onion – offers a perfect balance of sweet, savory, and briny notes.
Ingredients: What You'll Need
For the vol-au-vents themselves, you'll need a sheet of puff pastry (ideally all-butter, unsweetened) and one egg for glazing. The filling calls for 2 medium beetroots, 2 cloves of garlic, 2 tablespoons of vegetable oil (such as sunflower or olive), 150 g of herring fillet (preferably salted or marinated), and a small bunch of green onions. Salt and pepper to taste. The quantities yield about 8–10 vol-au-vents, depending on the size of your cutters.
Step-by-Step Instructions for Perfect Vol-au-vents
Step 1: Cut the pastry
Preheat your oven to 200°C (400°F). Roll out the puff pastry to about 3 mm thickness. Using a round cutter (8–10 cm in diameter), cut out an equal number of discs – roughly 10. Then, using a smaller cutter (about 4–5 cm), cut rings from half of those discs (i.e., remove the center from 5 discs to create rings). Leave the other 5 discs whole as bases.
Step 2: Assemble and glaze
Place the whole discs on a baking sheet lined with parchment. Lightly beat the egg and brush a thin layer onto each disc being careful not to let the egg run down the sides – if it drips over the edges, the layers will stick together and won't puff. Place a ring on top of each base, pressing gently. Brush the rings with more egg wash. This double-layer technique creates a tall, hollow case.
Step 3: Bake to golden perfection
Place the baking sheet into the preheated oven. Bake for 10–15 minutes, until the pastry is puffed and deeply golden. Do not open the oven door during the first 8 minutes to ensure maximum rise. Once baked, transfer to a wire rack to cool completely.
Step 4: Prepare the beetroot filling
While the pastry cools, roast the beetroots (if not already cooked). Wrap them in foil and bake at 200°C for about 45–60 minutes, until tender. Alternatively, use a microwave pressure cooker for quicker results. Once cool enough to handle, peel and dice them into small cubes. In a bowl, mix the diced beetroot with finely chopped garlic, vegetable oil, salt, and pepper. Set aside.
Step 5: Slice the herring and green onion
Cut the herring fillet into thin strips or small cubes. Trim and thinly slice the green onions. For best presentation, keep these separate until assembly.
Step 6: Fill and serve
Just before serving, spoon a generous amount of beetroot mixture into each vol-au-vent case. Top with a few pieces of herring and a sprinkle of green onion. Arrange on a platter and serve immediately. The contrast of crisp pastry, sweet beets, and salty fish is sublime.
Tips for Foolproof Vol-au-vents
To achieve that signature puff, always use cold puff pastry and avoid over-brushing the egg wash near the edges. For even baking, rotate the tray halfway. If your vol-au-vents collapse, you may have underbaked them or the pastry was too warm. For a crispier base, prick the bottom discs with a fork before assembling. Using a high-quality food processor to chop the beetroot ensures uniform dice. And if you're pressed for time, consider using an air fryer to reheat the shells briefly before filling.
Variations to Inspire Your Table
While beetroot and herring is a classic Russian pairing, vol-au-vents are endlessly adaptable. Try a creamy mushroom filling with thyme and cream cheese, or a smoked salmon and dill version. For vegetarians, roasted cherry tomatoes with goat cheese and basil work beautifully. If you prefer a sweet twist, fill them with pastry cream and fresh berries – just skip the egg wash glaze and dust with powdered sugar. The best chocolate-covered raisins also make a fun garnish for a dessert version. For holiday gatherings, a crab and avocado filling adds luxury.
Frequently Asked Questions
Can I make vol-au-vents ahead of time?
Absolutely. Bake the pastry shells up to two days in advance and store them in an airtight container at room temperature. Fill them only just before serving to keep the pastry crisp. Reheat briefly in a 180°C oven if needed.
What if I don't have round cutters?
Use a sharp paring knife and a glass or small bowl as a guide. Alternatively, a planetary mixer with a pasta roller attachment can help achieve even thickness before cutting.
Can I use shortcrust pastry instead of puff?
Shortcrust won't puff into a hollow shell, but you can still make tartlet cases by pressing the dough into mini muffin tins. For the authentic vol-au-vent texture, puff pastry is essential – choose a good quality non-toxic immersion blender won't be needed here, but a sharp knife is key.
How do I prevent the rings from sliding off during baking?
Press them gently but firmly onto the egg-washed base. Avoid overloading the brush with egg – too much moisture can act as a lubricant. Also ensure the pastry is well chilled before baking.
What can I substitute for herring?
Smoked mackerel, anchovies (in moderation), or even grilled sardines work well. For a purely vegetarian option, use crumbled feta or marinated artichokes. You might also explore organic vodka as a palate cleanser between bites!
For larger crowds, consider making mini vol-au-vents using an undercounter ice maker to chill the pastry sheets – just kidding, but do keep everything cold. A commercial convection oven can also speed up the baking process if you're whipping up a big batch.
Whether you serve these at a New Year's buffet, a birthday gathering, or a casual dinner party, vol-au-vents with beetroot and herring are a conversation starter. The combination of buttery pastry, earthy beets, and salty fish is utterly irresistible. Pair with a crisp white wine or a cold vodka shot for an authentic Russian experience. And if you're looking for more holiday classics, don't miss our Catalan sponge cake or a simple steam canner tutorial for preserving seasonal produce.
