Cod Vol au Vent
comifrio vol-au-vent-bacalhau

Preparation

Start by thawing the puff pastry. Sprinkle flour over your work surface so that you can roll out the puff pastry until it has a thickness of 0.5 cm. Remove the excess flour with a brush and cut two circles (10 cm in diameter), repeat the previous steps with another slab of puff pastry. At this stage, you should have 4 circles of puff pastry with a diameter of 10cm.
Take two 10-cm circles and cut a 6-cm circle in each one, removing the inner circle. Notice that you are left with two “rings”.
On your work surface you now have two 10-cm circles and two “rings”. If that is the case, you're doing well!
Now, dilute an egg yolk with a little water (about 4 tablespoons) and firstly brush a little of the diluted egg yolk around the circles, which we will call the bases, and then place the rings on top and brush again. You should now have two sets of bases plus rings. Line a baking tray with greaseproof paper, preheat the oven to 200°C and place the two sets in the oven. You will see that they thin quickly and after 15 minutes they will be golden and tempting.
While the vol-au-vents bake in the oven, cook the cod à la espiritual in the microwave for only 5 minutes, as its cooking will be completed later.
With expectations running high, remove the vol-au-vents from the oven, remove the puff pastry that was inside so that you can generously fill them with the cod à la  espiritual. Finally, cover with a cheese of your choice and bake until well browned. Remove your masterpiece from the oven, ready to be enjoyed at your leisure.

COMIFRIO hopes you enjoy your meal!

Ingredients (Serves 2)

1 pack (300g - 2 slabs) of COMIFRIO Puff Pastry
1 pack (400g) of COMIFRIO Cod à la espiritual
1 egg

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