Vol-au-Vent Shells

Vol-au-Vent Shells
2 cups all-purpose (plain) flour
1 1/4 cups cubed salted butter, frozen (divided)
1/2 cup ice water
Place the flour in a food processor. Add 1/4 cup butter and pulse 12 times.
Add the remaining 1 cup butter and pulse 5 times until butter begins to break up.
Add the water and pulse a couple times until dough seems moistened.
At this point the dough will not look like it is coming together, but don't be tempted to add more water.
Dump the mixture onto a work table and bring it together with your hands until it forms a ball.
Roll out on a lightly floured surface to a rectangle, approximately 12x15 inches.
Fold dough in thirds width-wise, the roll up from the short edge.
Flatten, wrap well, and let chill at least one hour but overnight for best results.

Allow dough to warm to room temperature before using. It will still seem quite firm but once it is begun to roll out, the butter will soften and the dough will become pliable.
Roll out to about 1/4 inch thick. Cut out as many rounds (or fluted rounds) as possible. Even vol-au-vent squares or rectangles can be done, if desired.
Scraps can be gathered and rerolled and cut.
Cut a small circle in the center of half the large circles.
Attach this hollowed out circle to the top of a full circle with some egg wash.
Place on a parchment-lined baking sheet and brush the entire thing with egg wash.

Again, it is best to chill these again before baking but it is not crucial.
Bake at 425◦F for about 20 minutes until golden.
These can be prepared a few days in advance, but I prefer to bake them fresh and have them warm with my vol-au-vent.