Sloppy Joe Vol-au-Vent

The nostalgic but trendy Vol Au Vent (a retro, hollow, pastry snack) maximalizes on flavor with a decadent Sloppy Joe ragu filling. By braising, roasting and stewing beef and pork with a variety of spices, ingredients reach their full potential, catapulting the classic Sloppy Joe to the next level. 

Ingredients

Procedure

Sloppy Joe Seasoning

1. Mix all ingredients for seasoning in bowl, set aside.

Ragu

1. Heat oven to 400°F. Drizzle whole tomatoes, onion and garlic with 3 tablespoons of the olive oil and sprinkle with 1/2 teaspoon each salt and pepper, tossing to coat. Place in roasting pan. Roast 45 minutes to 1 hour, until browned and very tender.
2. Toss stew meat with 1 tablespoon of the remaining olive oil and half of the Sloppy Joe Seasoning. Massage Seasoning into stew meat, turning to coat evenly. Let stand 10 minutes.
3. Once vegetables are done roasting, heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add stew meat and brown on all sides. Add roasted vegetables, squeezing garlic bulbs to release cloves only into pot (discard peels). Roughly smash tomatoes, onion and garlic. Stir in diced tomatoes and remaining Sloppy Joe Seasoning. Reduce heat; simmer 1 hour.
4. Brown ground beef and pork. Drain fat. After Ragu has simmered 1 hour, stir browned ground beef and pork into saucepan. Simmer on medium-low heat 2 1/2 to 3 hours longer, until thickened. Stir in remaining 1 tablespoon (15 ml) salt. Hold hot for service.

Vol au Vent Shells

1. Heat oven to 400°F. Unroll puff pastry sheets onto lightly floured work surface. Use a 5-inch round cutter to cut 4 circles from each dough sheet, for a total of 32 circles. Place 16 of the circles on parchment-lined sheet pans. Brush edges with beaten egg. Use a 3-inch round cutter to punch holes in the center of the remaining 16 circles, separating rings from center piece. Place rings over top of each pastry circle on baking pan. Pierce dough all over with a fork. Place center dough rounds on separate parchment-lined sheet pan. Brush all pastry dough with beaten egg. Chill 20 minutes.
2. Bake 15 to 20 minutes or until pastry is puffed and golden brown.

Breadcrumb Topping

1. Heat oil in skillet on medium-high heat. Add ‘Nduja paste and break apart. Cook until softened and deep red in color. Add panko, stirring to mix well. Cook and stir just until panko is golden brown. Drain excess oil. Cool slightly.

Service

1. Stir ragu, breaking up large chunks of meat into bite-size shreds. Place Vol-au-Vent shell on serving plate. Fill with about 1 cup of the Sloppy Joe Ragu and top with breadcrumb topping, Pecorino cheese and small pastry round to serve.