- Using a small cookie cutter begin by cutting out 48 small circles of puff pastry, roughly 3 cm (1.2″) in diameter. Leave 24 whole and using a sharp knife, cut smaller holes (about 1.5 cm (0.6″) out of the centre of the remaining 24 circles, leaving you with a ring shape.
- Brush the 24 whole circles with the beaten egg and place a ring on top of each. Then brush the beaten egg on the top of the ring as well. Bake on a baking stone or sheet at 190C (375F) for about 15-20 minutes or until the pastry has risen, is flaky and lightly browning. Remove from the oven and allow to cool.
- Fill all 24 pastry vol-au-vents with a dab of cream cheese. Top 12 with the shrimp and then top with the grated cheese and set aside. Top the remaining 12 with small rolls of smoked salmon, a slice of red onion, a caper and sprinkle with grated cheese.
- Place all the vol-au-vents back on the baking stone and continue to bake for a further 10 to 15 minutes or until the pastry has turned golden or the cheese has melted to your liking.
- Top the shrimp vol-au-vents with a dab of the cocktail sauce and a piece of red apple and the smoked salmon ones with a tiny wedge of fresh lemon and dill if you like. Serve immediately.
Quiche Lorraine
Quiche Lorraine is a wonderful mix of egg, cheese and ham or bacon (or a mix of both) baked in a light pastry shell. It makes a wonderful starter or
