Coincidentally, many dishes which we now associate with French cooking actually originated in Belgium, even including 'French Fries', which became popular during World War One - the first time many people would have experienced Continental cuisine.
Zelda would like to make Jacques a meal which includes a Belgian favourite which we (like his music) now take for granted.
VOL-AU-VENTS (originally known as pasteitje in Belgium) served two ways
1 sheet of pastry would make 32 vol-au-vents. Easily multiplied or divided.
I used half a sheet and made 16 (8 of each). Ingredients for fillings are measured accordingly
For the pastry cases
Half a sheet of sheet pre-rolled puff pastry
1 egg yolk
Line 2 trays with baking parchment.
Cut the pastry sheet in half (retain one half for later).
Cut the piece you are using in half again and keep going until you have 16 pieces.
Put them on the baking tray.
Mix the egg yolk with the milk and brush over the top of each.
1tbsp fresh parsley, chopped
2 veggie sausages, defrosted if frozen
2-3 tbsp sour cream
a couple of tbsp of chilli jam
1tbsp olive oil
For Egg Mayonnaise
Heat a large pan of water and, when boiling, add the eggs.
Bring back to the boil and then simmer for 10 minutes.
Drain and rinse under cold running water.
When the shells feel cold, peel each egg and place the centres in a bowl.
Use the side of a spoon to chop the eggs into small pieces.
Mix with the mayonnaise and chopped parsley, and season.
Place in the pastry cases when ready to serve.
For Cool and Spicy Sausage
Remove from heat, allow to cool and then slice.
Cut in half again to make smaller pieces to fit the cases.
Put sour cream in a bowl and add the sausage pieces. Mix well.
When ready to serve, put a spoonful of the sausage mixture into each vol-au-vent and top with the chilli jam.
Additional thought: shouldn't the plural be vols-au-vent?