- 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.
Slow-Roasted Pork Hocks (Ham Hocks) with Chips and Peas
Here’s your shopping list and it couldn’t be easier! Pork hocks have an incredible natural flavour that’s released as they roast and that shouldn’t be masked with a lot of
