TURKEY, HAM & MUSHROOM VOL-AU-VENTS

Makes 12

350g (12oz) puff pastry

1 egg, beaten

For the filling

1tbsp butter

100g (3½oz) baby button mushrooms, quartered

2 garlic cloves, crushed

100g (3½oz) cooked turkey, diced

50g (1¾oz) ham, diced

1tbsp lemon juice

3tbsp crème fraîche

2tbsp finely chopped tarragon, plus small sprigs to garnish

1tsp pink peppercorns, to garnish

Preheat the oven to 190°C/ fan 170°C/gas 5. Roll out the pastry to a thickness of 1cm. Using a fluted 6cm pastry cutter, cut out 12 circles. Using a 4cm cutter, make an indentation in the middle of the pastry circles but don’t press down hard enough to cut all the way through. Prick this inner circle with a fork several times. Place the circles on a baking tray lined with baking parchment. Brush the outer ring of pastry with the beaten egg. Cook the vol-au-vents in the oven for 12-15 minutes, until risen and golden. Leave them on the tray to cool while you make the filling.

Heat the butter in a pan and cook the mushrooms and garlic until golden. Stir in the turkey and ham. Remove from the heat, stir in the lemon juice, then add the crème fraîche. Season and fold the chopped tarragon through. If the mixture is too dry, add a splash of water to loosen the sauce. Spoon the ham and turkey filling into the pastry cases and garnish with the pink peppercorns and sprigs of tarragon.