Supreme Chicken and Bacon Vol au Vents

Method

  1. Roll out the puff pastry until approx. 3mm and with a fluted pastry cutter, cut out 12 x 8cm circles.
  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. Egg wash the 6 uncut circles and place the other six outer rings on top and egg wash.
  4. You should have now have six unbaked vol au vents.
  5. Place on a baking sheet and bake at 180°C for 20 minutes until they have risen.
  6. Squish down the centres and fill with the chicken and bacon mix.