How to make
From the cooled puff pastry, cut out thirty identical circles with a mold or a cup. Smaller circles are cut in the middle of twenty of them. The circles with a hole are placed on top of those without a hole.
They form something like bowls. The middle, cut part is used for lids.
In order to stick the individual parts, beat an egg yolk and spread it on the edges of the circles without a hole, which serve as a base.
A circle with a hole is placed on top, smeared with yolk, then another circle and another yolk. The lids are also smeared with yolk. The vol-au-vent and lids are baked in a preheated oven at 390°F (200°C).
The filling is made by mixing the corn, peas, diced ham, mayonnaise and yogurt. Mix well and season with as much black pepper as you like.
Scoop out the mixture with a spoon and fill the cooled baskets with it.
Garnish with a sprig of parsley. One lid is placed on top.
TheSavory Vol-au-vent are ready.
