Ingredients for the savory vol au vent recipe (for 4 people)
2 rolls of Puff pastry or bought
120 ml of milk + to taste for the creation of vol-au-vents
60 g of fontina
60 g of taleggio cheese
15 g of butter
1 pinch of salt
nutmeg to taste
1 pinch of pepper
1 teaspoon of 00 flour

Roll out the puff pastry and cut out disks of about 5-6 cm in diameter until the dough is finished. Of these, set aside 10 so that there are at least 30 more on the work surface. Using a smaller pastry cutter (about 4 cm in diameter) make 30 rings which will be used to make the vol-au-vents. Take the 10 bases and place 3 rings of dough on each base, always alternating them with a brush of milk so that they adhere well to each other (if you have more dough you can create more vol-au-vents. All you need is 3 rings for each base). Prick the base, place them on a baking tray covered with baking paper and bake them in the oven at 200°C for about 10 minutes.
Prepare the fondue filling by melting the butter in a saucepan and adding the flour, continue mixing to form a light caramel-coloured roux and, at this point, add the milk slowly and the cheese cubes, stirring constantly so that no lumps form . Wait until it reaches a nice creamy consistency and complete with salt, pepper and nutmeg to taste. Fill the vol-au-vents with fondue and, if you prefer them hot, put them in the oven again at 180°C for about 5 minutes.