I don't recommend freezing the filled vol-au-vents, but you can if you need to (like leftover filled pastry). For best results, freeze the filled pastries individually on a baking sheet, then wrap them individually in plastic wrap before placing them in a large freezer bag. These can be frozen for up to 3 months. Defrost in the fridge overnight, then reheat in a 350-degree Fahrenheit oven for 10 to 15 minutes or until warmed through.