Recipe for vol au vents

1 pack chilled ready rolled puff pastry
1 egg yolk

Lightly grease a baking sheet and line with parchment paper.
Cut the pastry into desired shapes - cut with a round pastry cutter or cut into squares with a knife.
Place on baking sheet.
Run your knife inside the pastry to make a border but don't cut through. Prick the inner circle or square with a fork. Brush with egg yolk and chill for 20 minutes.
Pre- set oven to 200oc and bake vol au vents for 10 minutes or until golden and risen.
Life the middle piece of pastry ready for filling.

Hot chicken and garlic mushroom filling

250g mushrooms chopped
2 tablespooons olive oil
25g butter
1 clove garlic, chopped
1 small onion chopped
1 chicken breast, chopped into 1cm dice
4 tablespoons creme fraiche
1 chicken stock cube, dissolved in 1 tablespoon boiling water
splash white wine
handful chopped parsley

Heat 1 tablespoon of the oil in a frying pan and when smoking add the mushrooms. Cook for 30 seconds and then add the butter and garlic, cooking until golden. Place in a bowl.
Clean the pan and add the remaining oil. Heat until hot and add the chicken. Add the onions and cook until chicken is cooked through. Add the stock and wine and cook until reduced. Mix in with the mushrooms and creme fraiche. Check seasoning and add parsley.
Spoon into vol au vent cases and bake for 5-10 minutes in a 200oc oven to heat.

Parma ham, onion and cheese filling

6 slices parma ham, cut into strips
1 tablespoon olive oil
2 onions, peeled and finely slice
1 clove garlic, chopped
100g mascarpone
100g grated regular or smoked cheddar
4 chopped scallions

Heat the oil in a frying pan and when hot add the parma ham.
When crispy add the onions and garlic and cook until they're golden.
Cool and mix in the mascarpone, scallions and cheddar.
Spoon into vol au vent cases and bake in a 200oc for 10 minutes.

Prawn chili and lime filling

250g cooked prawns
zest and juice of 1 lime
1 teaspoon chopped red chili
1 tablespoon mayonnaise
1 dessertspoon ketchup
1 bunch chopped scallions
1 tablespoon creme fraiche

Mix together and fill vol au vent cases. garnish with a sprig of fresh herb and serve.