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Ingredients
- 500g pack puff pastry
- plain flour, for dusting
- 1 egg yolk combined with 1 tablespoons of milk, to glaze
- fillings of your liking, for everyone (see 'goes well with')
Method
Heat oven to 200C/180C fan/gas 6. Line a sizable baking tray with baking parchment. Unveil the pastry on the gently floured surface and reduce 30 x 6cm squares, trimming any edges. Score a smaller sized square inside each one of these, departing a 7.5mm border, being careful to not cut the pastry completely through.
Place the squares around the tray, gently brush with egg glaze and bake for 15 mins until fat and golden brown. Transfer to some wire rack to awesome. When awesome, carefully remove and discard the central bit of pastry from each one of these. For everyone, fill using the fillings (see 'goes well with'). The vol-au-vent cases could be stored within an airtight container for approximately each day before filling and serving.
Recipe from Live Show magazine, June 2012
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