Meat vol-au-vent and process for the production thereof

摘要

The process according to the invention for producing a meat vol-au-vent (meat pie) has as the aim an intermediate product which can be stored chilled for a relatively long period and is only finally prepared shortly before consumption so that the meat vol-au-vent is not only hot and crispy but also tastes juicy and as if freshly prepared. This is achieved by loose rolled casings of a thinly rolled-out bread dough being prebaked which are filled with a raw meat filling and stored chilled as an intermediate product. Immediately before consumption, the intermediate product is baked until the meat filling is cooked.