Ingredients 350g ready-rolled puff pastry
1 small egg, beaten
Ingredients for the filling
225g peppered smoked mackerel
1/3 cup natural yoghurt
1/3 cup full-fat cream cheese
Squeeze of lemon juice, to taste
Preheat the oven to 230°C
Unroll the pastry onto a floured surface, and using a heart or round cutter (9cm diameter) cut out as many rounds as the pastry will allow.
Using a 1cm cutter, mark a lid in the centre of half of the rounds (do not remove it yet, and do not do double lids like I did - they don't work properly!)
Put the plain rounds onto a baking sheet and brush them with beaten egg.
Lay the rounds with the marked lids on top of the beaten egg rounds and press them together lightly. Don't brush the top of the rounds with egg, or they will go too dark. You want the vol-au-vents to be nice and light.
Bake in the oven until golden brown and well risen.
Take them out of the oven and put them on a chopping board. Extract the lids using a sharp knife and set aside.
Scoop out any uncooked, extra pastry from the inside of the vol-au-vents and discard.
Return the vol-au-vents to the oven for 5-8 minutes so they can dry out.
Set them aside and let them cool.
Meanwhile, prepare your filling. I used smoked mackerel pate, prepared by combining the flaked smoked mackerel, cream cheese, yoghurt, and lemon together and mixing well.
Fill each vol-au-vent generously with filling and them top with the set aside lids.