15 oz. puff pastry
1 egg, beaten
½ cup smoked chicken
1 cup cream cheese
2 teaspoons lemon juice
Freshly ground black pepper
2 spring onions, chopped
9 teaspoons chopped chives for garnishing
Method: Preheat oven to 425°F. Make vol-au vents by rolling out puff pastry to 5 mm thick and cut into 4 cm circles. Cut 2.5 cm circles out of the middle of half of the circles. Brush the circles with egg and place the one “holed” circle on each of the uncut circles. Brush with egg and arrange on greased cookie sheet. Bake for 15 minutes until puffy and golden brown. Remove from oven and allow to cool. Mix chicken, cream cheese, lemon juice, pepper and spring onions together. Spoon into vol-au-vents and garnish with chopped chives.