Smoked Salmon Vol Au Vents - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
1 None large egg, lightly beaten
4 oz smoked salmon, finely chopped
1 None cucumber, deseeded, finely chopped
1/2 None red onion, finely chopped
1 tbsp baby capers, finely chopped
1 tbsp finely chopped fresh dill
1 tbsp lime juice
2 tbsp sour cream

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Cut 12 (3 inch) rounds from pastry and arrange 6 rounds on prepared tray. Brush edges of rounds with egg. Cut out 2 1/4 inch rounds from the center of 6 remaining rounds. Arrange rings on top of rounds. Brush with egg. Bake for 12 mins, or until browned lightly. Gently press centers of cases with a tea towel to flatten.
Combine salmon, cucumber, onion, capers, dill and lime juice. Season to taste. Spoon into pastry cases then top with sour cream.