The Great Australian Bake Off

Mini but tasty.


  • Vol au vents

  • Rough puff pastry

  • 125g cake flour

  • 125g bread flour

  • 1 tsp salt

  • 50g unsalted butter, softened

  • 150g unsalted butter, cubed into ½ inch squares

  • 1/2 cup chilled water

  • Eggplant filling

  • 3 large eggplants

  • 1 red onion

  • 2 tomatoes

  • 3 garlic cloves

  • 2 tsp sweet paprika

  • 1 tsp chilli flakes

  • 1 tsp sea salt flakes

  • Cracked pepper, to taste

  • 1 lemon

  • 1/2 cup white vinegar

  • Micro parsley

  • 1/2 cup labneh

  • 2 tbsp white sesame tahini

  • 1 pomegranate

  • Tuna tartare

  • Wonton dough

  • 300g ‘00’ flour

  • 2 eggs

  • 50ml water

  • 1 tsp sea salt flakes

  • 1 cup cornflour, for dusting

  • Black sesame seeds, for sprinkling

  • Tartare filling

  • 120g sashimi grade tuna, cubed

  • 1/2 cup avocado, cubed

  • 1/4 cup long green onion shallots, green and white part

  • 1/3 tsp wasabi paste

  • 1/2 tsp fresh ginger

  • 1 tbsp yuzu juice

  • 1 tbsp soy sauce

  • 1/2 tsp sesame oil

  • White sesame seeds

  • 1 bunch chives

  • 1 cucumber


  • Rough pastry:

  • 1.

    Cube the 150g of butter and chill in the freezer. Sift the flours and salt into a bowl of food processor and pulse once to combine. 

  • 2.

    Add the softened butter to the flour and pulse until the butter coats the sugar. Add in the cubed butter and pulse twice only.

  • 3.

    Turn out the mixture on the work surface and make a well in the centre. Add a few tablespoons of ice cold water and begin to bring the dough together. Add more water as needed.

  • 4.

    Chill the dough for 5 mins in the freezer. Roll the dough out into a long rectangle.

  • 5.

    Make a letter turn along the long edge of the dough. Turn the dough 90°C towards yourself and repeat lamination process two more times. Press down in to a rectangle and chill for 30 mins.

  • 6.

    Dough is now ready to use. Roll out the dough into a large rectangle 4mm thick. Cut out 42 of 4cm circles with a scalloped cutter. Reserve 14 circles, with the remaining 28 cut out the middle with a 3cm round cutter.

  • vol au vent:

  • 1.

    Place a scalloped circle and paint the edges with an egg wash and place one circle with the middle cut out. Brush the top of the cut out with egg wash and repeat with another cut out circle.

  • 2.

    You will have two layers. Repeat until you have 14 vol au vent. Bake in a 210C pre-heated oven for 10 minutes or until golden brown.

  • Eggplant filling:

  • 1.

    Slice eggplants and rub with olive oil, salt and pepper and grill until soft to touch.

  • 2.

    Dice the tomato and onions finely and place onions in a bowl with some vinegar.

  • 3.

    Scoop out the flesh of the charred eggplant into a food processor and add the spices (paprika, chilli, salt and pepper) and pulse once or twice (not puree). Put eggplant filling into a bowl and fold in tomatoes and drained onions. Cover with plastic wrap and set aside till needed.

  • 4.

    For the tahini dressing, mix together tahini, yogurt, small amount of lemon juice until combined. Season to taste with salt and pepper. Put into a piping bag and store at room temperature till needed.

  • Wontons:

  • 1.

    In a the bowl of stand mixer with a dough hook attachment, mix together the salt and flour.

  • 2.

    Add the eggs until briefly combined. Slowly start adding water and mix until the dough just binds together. Knead for 5-6 minutes or until dough is smooth.

  • 3.

    Wrap dough in cling film and rest for 20 minutes.

  • 4.

    Once dough is ready, cut into quarters and flatten a quarter into a rectangle and pass through a pasta roller until 3mm thick. Repeat with all sections of dough.

  • 5.

    Cut 14 9x9cm squares out flattened strips of dough. Wrap each square around a cream horn and place seam side down on silicone lined baking tray. Brush with an egg wash and sprinkle black sesame seeds. Bake at 180°C pre-heated oven for 7 minutes.

  • 6.

    Remove cream horn mould and bake for another 3 minutes. Cool at room temperature until needed.

  • Tuna Tartare:

  • 1.

    In a bowl add the cubed tuna, avocado, soy sauce, sesame oil, wasabi, yuzu juice, scallions and white sesame seeds. Mix together and season to taste. Cover with cling film and wrap until needed.

  • 2.

    To assemble the vol au vent, spoon in eggplant mixture in vol au vent case until filled to the top and dress with tahini dressing, fresh pomegranate and micro parsley.

  • 3.

    To assemble the wonton cones, fill cones with tuna tartare and dress with thinly sliced cucumber and chopped chives.

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