Vol-au-vent translates to English as “waft of air”, as these tasty little canapés are light and eaten in a second. Using cookie cutters and pastry sheets, you can make your own vol-au-vent cases in minutes.
3 sheets ready-rolled flaky pastry 1 egg, lightly whisked
250g cream cheese, at room temperature 2 tablespoons cream
2 teaspoons lemon juice
2 teaspoons finely grated lemon zest ¼ teaspoon hot smoked paprika 1 teaspoon sweet chilli sauce
2 tablespoons chopped coriander leaves 150g cooked shrimps, chopped
Extra coriander, lemon zest and cooked
chopped shrimp for garnish
Line a baking tray with baking paper. Cut 32 x 4cm rounds from the pastry. Using a 3cm round cutter, cut partway through the centre of each round (don’t press down too hard), leaving a 1cm border in the base. Prick the inner circle with a small fork, place rounds on a lined tray and refrigerate for an hour.
Heat oven to 200°C. Brush the chilled pastry rounds with the egg wash and bake until lightly golden and puffed, about 8 minutes. Remove from the oven and take out the centre circle and discard.
Return the cases to the oven and bake for a further 3-5 minutes until golden. Cool on a wire rack.
Make the filling by beating together the cream cheese, cream, lemon juice and zest, hot smoked paprika and chilli sauce. Fold through the coriander and shrimp meat, seasoning to taste.
Divide filling among the cold pastry cases and scatter with extra coriander, shrimp and lemon zest. Makes 32
Avocado spread: Place avocado, edamame, spring onion, mayonnaise, lime juice and fish sauce in a food processor and pulse to a chunky texture. Fold in dill, add extra lime juice to taste if desired, and season with flaky sea salt and freshly ground black pepper. Refrigerate until needed.
Pickled cucumber: Peel cucumber into ribbons using a vegetable peeler (discard the seedy centre) and place in a nonreactive bowl. In a small saucepan, heat rice wine vinegar, sugar, pickling spice and salt, stirring over medium heat until sugar dissolves. Bring to the boil for 2 minutes. Take off heat and cool 5 minutes before pouring over the cucumber. Cover and refrigerate until chilled.
To assemble, cut crusts off bread and cut slices into 24 small rectangles. Cover with the spread, arrange the salmon slices on top, add the pickled cucumber ribbons and garnish with flowers and dill. Makes 24 >