Egg and anchovy vol-au-vent


First published in 2018
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Vol-au-vent are having a bit of a second wind recently, and rightly so – who doesn’t enjoy pastry with a creamy filling? These are best eaten immediately. If you’re going to serve them later on, make the filling and cases separately then combine just before serving.




Preheat the oven to 190°C/gas mark 5
Roll out the pastry to a 4mm thickness. Cut circles out using the larger cutter, then use the smaller cutter to score smaller circles in the centre of each large circle (don't cut all the way through the pastry). You can re-roll the remaining pastry, but it won't rise as well, so try to be economical
  • 375g of puff pastry
Place the circles onto 2 large baking trays and brush with the beaten egg. Bake for 15 minutes, or until risen and golden. When cool enough to handle, remove the top layers of the scored inner circle, creating a well in the middle of the pastry, but leaving the base intact
  • 1 egg, beaten
While the pastry is baking, place the eggs in a pan of cold water. Bring to the boil and cook for 5 minutes. Transfer to a bowl of cold water and allow to cool
Peel the eggs and mash with a fork. Combine with the mayonnaise, vinegar, tarragon and white pepper, season to taste and divide between each pastry case. Top with an anchovy and serve
First published in 2018
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