Caprese Vol au vent

Name: Caprese Vol au vent
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 12 nos vol au vent shells; 12 nos mozzarella cheese slice; 12 nos basil leaf; 12 nos tomato slices

Chef Prithvi @cook_12783550

New Delhi India

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Chef Prithvi @cook_12783550

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Ingredients

3-4 servings

12 nosvol au vent shells
12 nosmozzarella cheese slice
12 nosbasil leaf
12 nostomato slices

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Steps

1

Take vol au vent shells, cut tomato slices, mozzarella cheese slices, wash and cut the basil leaf in length wise and keep a side, take mozzarella cheese slice layer with tomato and basil leaf roll it properly, put on the top of vol au vent shells and serve.
2

For vol au vent shells - 350 g - butter puff pastry
plain flour, for dusting,Preheat the oven to 190ºC/gas 5 and line a baking tray with greaseproof paper.
Roll the pastry on a lightly floured surface to about 5-6 mm thick. Using a small cutter or wine glass, about 6cm across, cut out 12 rounds,Place the circles on the baking tray and prick their centers several times with a fork. Beat the egg, then egg wash the circles. Bake on the top shelf of the oven for 10 minutes