Celebration vol-au-vents

• листкове тісто з чистим маслом↗500g g
• звичайне борошно↗

  для посипання

• яйце↗1

  збите

Step-by-step instructions

1. 1

   Line two baking trays with parchment paper. Roll out the pastry on a lightly floured surface until it is slightly thicker than a £1 coin. Use an 8 cm round cutter to mark 12 circles, being careful not to cut all the way through, then roll the dough again to make it slightly thinner and wider if you cannot fit 12 circles. Cut out the 12 circles and place them on the trays, leaving space between them. Use a 6 cm round cutter to mark a circle in the centre of each pastry disc, again carefully without cutting all the way through. The pastry can be stored in the refrigerator for two days or frozen for a month.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Brush the edge of each pastry with beaten egg, avoiding the marked centres. Bake for 15–20 minutes, swapping the trays halfway through if needed. When done, the pastries will rise and acquire a deep golden‑brown colour. Gently press the centre of each – you may need a small sharp knife. Let them cool slightly, then fill (choose a filling below) and serve. Best served the same day.