Tinsel Tree Vol-Au-Vents
Ingredients (Makes 9) 25g reduced calorie mayonnaise 25g mango chutney
50g cooked skinless chicken, finely chopped
½tsp mild curry powder
50g cooked peas, mashed
15g freshly grated Parmesan cheese
25g pesto sauce
50g tomato, chopped
25g salami, finely chopped
15g red pesto sauce
Finely chopped peppers and carrot stars, to decorate
Preheat the oven to 220°C (200°C fan oven, gas 7). Line a large baking tray with baking parchment. Roll out the pastr y block on a lightly dusted worktop to form a 9 x 50cm rectangle. Using a 7cm wide x 8.5cm tall Christmas tree cutter, cut out trees, top to tail, lengthways down the strip of pastr y. Slice a triangle shape par t the way down through the centre of each, ½-1cm from the edge of the pastr y – this will make the centre easier to scoop out. Transfer to the baking tray, brush top edges with egg and bake for about 15min until risen and golden brown.
Carefully remove the inner pastr y triangles – keep the crusty tops for croutons, if liked – and scoop out the soft pastr y from inside to leave crisp pastr y shells. Leave to cool on a wire rack.
For the fillings, mix the mayonnaise, chutney, chicken and curry powder in one bowl; mix the peas, cheese and pesto in another; and the tomatoes, salami and red pesto in a third.
To ser ve, preheat the oven to 180°C (160°C fan oven, gas 4). Fill 3 pastr y trees with each filling and decorate with chopped peppers. Arrange on a baking tray and heat through for 15min. Decorate with carrot stars. Ser ve immediately.