Vol-au-vent with Mashed Potatoes

Ingredients :

  • 8 square mille-feuilles 
  • 2 mid sized potatoes
  • 2-3 tablespoon grated kashar cheese 
  • 1/3 glass of milk 
  • 1/2 tablespoon of butter
  • 1/2 teaspoon of salt 

Preparation :

Get the mille-feuilles out of the refrigerator and wait until they get soft.

After your mille-feuilles pastes softtens cut half of them with the round mold. To prepare the hollow centered mille-feuilles (frames) that comes on top of cut whole round mille-feuilles, cut the middles of rest of the mille-feuilles out with a smaller mold. Then put the hollow centered mille-feuilles on top of flat mille-feuilles. Ind order to prevent their centers to rise during cooking pierce them with a fork.

Allign your prepared mille-feuilles on baking paper covered baking tray. Spread egg yolk on top of them. Put in the 180 degree priorily heated oven. Bake them until their tops become slightly fried. Then take the vol-au-vents out of the oven.       

Peel and wash the potatoes well. Then cut them into big pieces.     

Put the potatoes into a small saucepan. Add hot water and salt. Cook them until they get soft. If it gets in when you stick the fork then they are boiled.       

Drain the water of boiled potatoes. Quickly add butter and kashar cheese on it. Smash them well they become mashed. Or you can mix them with a blender too. Finally pour the milk onto the mash. Stir well.

Fill vol-au-vents with mashed potatoes. You can garnish them with parsley and serve.