These vol-au-vents are small puff pastry cups filled with spiced ground lamb and softened leeks — straightforward to put together and genuinely good as a starter or party snack. The filling uses cumin, coriander, and cinnamon, which cut through the richness of the lamb without overwhelming it. One pan for the filling, one tray for the pastry, and you’re done.
Before you start
Two things actually matter here. First, keep your puff pastry cold right up until you cut it — warm pastry goes slack, the layers stick together, and you lose the puff. Pull it from the fridge just before you need it and work quickly. Second, the lamb filling needs to be genuinely dry before it goes into the pastry shells. After you add the stock and tomato paste, let the mixture simmer until there’s no visible liquid pooling in the pan — press the meat with your spoon and the juices should run clear, not watery. A wet filling soaks through the pastry base within minutes of assembly. Ground lamb should reach an internal temperature of 160°F (71°C); at that point it will be fully cooked through and the filling will have enough time on the heat to reduce properly anyway.
Storage and reheating
Store the baked pastry shells and the lamb filling separately — this is the only way to keep the pastry from going soggy. Both will keep in the fridge for up to 3 days in airtight containers. The filling also freezes well for up to 2 months; thaw it overnight in the fridge before using. To reheat the shells, put them on a dry baking tray in a 180°C (350°F) oven for 5 minutes — they’ll crisp back up. Reheat the filling in a small saucepan over medium-low heat, stirring until piping hot throughout, then spoon it in just before serving. Microwaving the assembled vol-au-vents is not recommended; the pastry turns chewy and the filling steams rather than heats evenly.
Troubleshooting
- Pastry rings slide off the base during baking: The egg wash between the ring and the base wasn’t applied, or the pastry was too warm and greasy when you stacked them. Press the ring down firmly onto the base and make sure there’s a thin layer of egg wash acting as glue before they go in the oven.
- Pastry puffs up in the center and blocks the cavity: Use a small spoon or the back of a teaspoon to press the center back down as soon as the shells come out of the oven — do it while they’re still hot and the pastry is pliable.
- Filling tastes flat or bland: Ground lamb varies a lot in fat content and seasoning needs. Taste the filling after it has reduced and before you add the parsley — this is the right moment to adjust salt. A small pinch more cumin also helps if the spice isn’t coming through.
- Lamb is releasing too much fat in the pan: Some ground lamb is quite fatty. If you see a lot of grease pooling after browning, tilt the pan and spoon off the excess before adding the tomato paste and stock. Leaving it in makes the filling greasy and can cause the pastry base to soften quickly. Skip the garnish of Greek yogurt or pomegranate seeds — not worth the extra dish when the filling already carries the flavor on its own.
- Shells are golden on top but raw-looking underneath: Your baking tray may be insulating the base. Move the tray to a lower oven rack for the last 3–4 minutes, or use a darker metal tray which conducts heat more efficiently to the bottom of the pastry.
Lamb Mince and Leek Vol-au-Vents
Equipment
Ingredients
Puff Pastry
- 1 sheet puff pastry - Ready-rolled, chilled, not frozen
Lamb Filling
½ tsp cumin - Ground 
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Roll out the puff pastry and use a 3-inch pastry cutter to cut out 8 rounds. Place 4 rounds on the prepared baking tray.
- Use a smaller cutter (2-inch diameter) to cut out the centers of the remaining 4 rounds, creating rings. Place a ring on top of each base and gently press to adhere.
- Brush the pastry with egg wash and bake for 15 minutes or until golden and puffed. Set aside.
- In a large frying pan, heat olive oil over medium heat. Add the leeks and cook for 3-4 minutes until softened.
- Add minced garlic, cumin, coriander, and cinnamon, stirring for 1 minute until fragrant.
- Add lamb mince, breaking it apart with a wooden spoon. Cook until browned, about 5-6 minutes.
- Add tomato paste and stock, stirring to combine. Simmer for 5 minutes until slightly thickened. Season with salt, pepper, and parsley.
- Spoon the warm lamb filling into the pastry cases and serve immediately.
Notes
- For an extra punch of flavor, add a pinch of chili flakes to the lamb mixture.
- You can also use pre-made vol-au-vent cases to save time.
Nutrition
FAQ
Can I use frozen puff pastry instead of chilled ready-rolled?
Yes, but thaw it fully in the fridge overnight before using — never on the counter. Partially frozen pastry tears when you cut it and bakes unevenly because the layers haven’t separated properly.
Can I make the filling ahead of time?
Yes — the lamb and leek filling can be made up to 3 days ahead and kept in the fridge. Reheat it thoroughly in a saucepan before spooning it into the shells, and make sure it reaches 160°F (71°C) again before serving.
My pastry cutter is slightly different in size — does it matter?
Close enough is fine as long as the ring is noticeably smaller than the base so there’s a solid border. The key is that the center cutout is removed completely so there’s a cavity for the filling.
Can I substitute the lamb with another ground meat?
Ground beef works well with the same spice mix. If you use ground chicken or turkey, cook it to 165°F (74°C) and note that the filling will be leaner and may need a touch more stock to stay moist.
How do I stop the vol-au-vents going soggy if I’m serving them at a party?
Keep the shells and filling separate until the last possible moment — ideally no more than 10 minutes before guests eat. You can keep the filling warm in a small saucepan on the lowest heat and fill the shells in batches.
The leeks I have are large — how much should I use?
Use only the white and light green parts of one medium leek, which gives you roughly 1 cup finely sliced. If your leek is very large, use about three-quarters of it — too much leek makes the filling wet and the lamb flavor gets lost.
Try these next
- Gourmet Lamb Sausage Rolls
- Savory Lebanese Lamb Pastries
- Moroccan Lamb Apricot Briouats
- Savory Beef Carrot Turnovers
