Vol-au-vent with artichokes and goose breast
You can buy the ready made vol-au-vent, but to make them is always something full filling.
Defrost a roll of puff pastry. Cut out 10×10 cm squares. From half of the squares, cut out another square, form the centre, 8×8cm. Brush with beaten egg yolk the 10×10cm squares, and lay on top of it the outer squares from the cut ones. bruch again with beaten egg yolk and bake in a preheated oven for 10-15 minutes or until golden.
Let them cool and dress them with artichokes wrapped in a slice of Goose Breast Fillets seasoned in Olive Oil.
