Christmas Tree Vol au Vents

INGREDIENTS (Makes 9) ◆ 400g puff pastry ◆ 1 medium egg, beaten FOR THE FILLINGS: ◆ 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

1 Preheat the oven to 220°C (200°C fan oven, gas 7). Line a large baking tray with baking parchment. Roll out the pastry block on a lightly dusted worktop to form a 9 x 50cm rectangle.

2 Using a 7cm wide x 8.5cm tall Christmas tree cutter, cut out trees, top to tail, lengthways down the strip of pastry. Slice a triangle shape part the way through the centre of each, ½ to 1cm from the edge of the pastry – this will make the centre easier to scoop out. Transfer to the baking tray, brush the top edges with egg and bake for about 15min until risen and golden brown.

3 Carefully remove the inner pastry triangles – keep the crusty tops for croutons, if liked – and scoop out the soft pastry from inside to leave crisp pastry shells. Leave to cool on a wire rack.

4 For the fillings, mix the mayonnaise, chutney, chicken and curry powder in one bowl; the peas, cheese and pesto in another, and the tomatoes, salami and red pesto in a third. 5 To serve, preheat the oven to 180 C (160 C fan oven, gas 4). Fill 3 pastry trees with each filling; decorate with chopped peppers.

6 Arrange on a baking tray and heat through for 15 min. Decorate with carrot stars. Serve immediately.