Moussaka Vol Au Vent

This recipe, the Greek-and not only- moussaka is united with the French Vol-au-Vent and they give us a tasty matching pair.
The flavor of the well known and loved moussaka, enclosed in crisp fluffy pastry.
This dish requires more work than a simple moussaka but I think it is perfect for a formal buffet or meal.

work: 2h:30′

time: 3h:30′

difficult:

Vol-au-Vent

In the French Cuisine the Vol Au Vents are filled with many different ingredients, such as mushrooms, chicken, vegetables, seafood or fruit.
Vol-au-Vent in literal translation means "flying in the air" and refers to the incredible lightness of the dough from which it is made​

Filling (20 pieces) ½ kg/ 1.1 lbs minced meat 1 large onion, grated 1 colored pepper cut into strips 1 large ripe tomato diced 2 tbsp tomato paste 70 ml/ 2.4 fluid oz olive oil 70 ml/ 2.4 fluid oz wine ½ tsp sweet clove powder ½ tsp sweet spice powder 2 bay leaves salt & pepper	Pour the olive oil in a saucepan and sauté the minced meat briefly, stirring constantly to avoid clotting. Add the chopped onion and let it sauté and get transparent.	Add the wine and let it boil briefly until it evaporates. Then add the tomato, the tomato paste and the spices. Don't add water.
Cook the minced meat until done through and the food juices evaporate.	Bechamel cream 300 ml/ 10 fl oz milk 70 ml/ 2.4 fl oz olive oil 3 full tbsp flour 1 egg lightly beaten 3 tbsp grated Gruyere 1 tsp fresh nutmeg salt & pepper 100 gr/ 3.5 oz mozzarella, coarse grated, for the last part	Warm up the olive oil and add the flour. Stir with a wooden spatula, gently, until cooked. Add the warm milk to flour mixture, slowly, stirring constantly to avoid clotting cream. Allow it to boil and remove from heat. When it cools to a nice warm temperature, add the beaten egg, nutmeg, pepper and gruyere. Leave aside for later.
Ingredients 2 long aubergines/ eggplants 20 readymade round Vol Au Vent Wash, dry and cut the eggplants into ½ cm thick slices. Lay the large, shallow baking pan with nonstick paper and place on top the eggplant slices. Grease with a brush the surface, with a little olive oil and place them in the oven grill, until cooked.	Τake the Vol Au Vents from the refrigerator and place them in a muffin tray's cups. We need 20 cups. Fill the Vol Au Vents with porcelain balls, or dried beans, and bake in the oven until lightly browned. Remove from oven, remove the balls and let the baked Vol Au Vents within their cups.	Assembly Place a baked eggplant slice at the base of each Vol Au Vents…
…and a spoonful of cooked minced meat on top…	…and a spoonful of Bechamel cream. Sprinkle with a little mozzarella.	Bake in the oven at 180°C/ 350°F/ Gas Mark 4, until the cream is cooked and gets a beautiful light brown color.

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