Vol-Au-Vents

[Pastry, Pasta and Batters]

225g/8oz flour quantity puff pastry

a pinch of salt

beaten egg to glaze

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Roll out the pastry to 1cm/½in thickness and cut round about the size of a dessert plate. Place on a damp baking sheet. Using a cutter half the size of the pastry round, cut into the centre of the pastry, but take care not to cut right through to the baking sheet.

3. Flour the blade of a knife and use to knock up the sides of the pastry, try to slightly separate the leaves of the pastry horizontally.

4. Mix the salt into the beaten egg. Brush the pastry with this mix, avoiding the knocked up sides (or they will not rise).

5. Bake in the oven for 30 minutes, then carefully lift off the top of the inner circle.

6. Return to the oven for 2 minutes to dry out. The Vol-Au-Vent is now ready for filling.