Supreme Chicken and Bacon Vol au Vents

Method

• 1

  Step 1

  Roll out the puff pastry until approx. 3mm and with a fluted pastry cutter, cut out 12 x 8cm circles.
• 2

  Step 2

  Use the next size down pastry cutter and cut out the centres of 6 of the circles and place to one side so you have six thin rings left.
• 3

  Step 3

  Egg wash the 6 uncut circles and place the other six outer rings on top and egg wash.
• 4

  Step 4

  You should have now have six unbaked vol au vents.
• 5

  Step 5

  Place on a baking sheet and bake at 180°C for 20 minutes until they have risen.
• 6

  Step 6

  Squish down the centres and fill with the chicken and bacon mix.