Fantasy Veggie Dinner Guest - JACQUES BREL

Jacques Brel was born in Brussels in 1929. He moved to Paris in the 1960s in order to further his musical career. His genius and influence then extended throughout Europe and across the world. 
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 
1tbsp milk

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. 

Score a smaller rectangle inside each - Do not cut right through.
Put them on the baking tray.
Mix the egg yolk with the milk and brush over the top of each.

Bake for about 15 minutes at Gas 6/ 200°C/ 390°F

until brown and golden (If not using a fan oven, swap shelves half way through).

Transfer to a wire rack to cool.

When cool, remove the central piece of pastry to leave the cases ready for filling. 

For the fillings
2 eggs 
2tbsp mayonnaise
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 

Heat oil and fry sausages until slightly brown.

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.

Serve together on a large plate.

Additional thought: shouldn't the plural be vols-au-vent?