Party vol-au-vents

200 kcal or less afternoon tea british classics buffet celebration family filo pastry jubilee kids lets have a street party make ahead over an hour pasties pastry pastry cases pies rolls royal family royal wedding spread the queen

N/A

Makes 30 cases

Source

Ingredients

500g pack puff pastry

plain flour, for dusting

1 egg yolk mixed with 1 tbsp milk, to glaze

fillings of your choice, to serve (see 'goes well with')

Method

Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.

Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.