Crab and lobster vol-au-vents
These canapés are perfect for any party or get-together. They will stave off hunger pangs are they are quite substantial with the crab and lobster filling.
Ingredients
- Egg1 ცალი
- Lemon juice2½ ml
- Tabasco1 ml
Instructions
11 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- 2
Lightly dust a work surface with the flour and roll out the puff pastry to about 3-4mm/¼in thickness.
- 3
Use a large round cutter to cut out 12 circles from the pastry. These will be the bases of the vol-au-vents. Place the bases on the baking tray.
- 4
Cut out 12 circles again using the large cutter. Then, use a small round cutter to punch out the centre of each, creating a ring. These rings will form the walls of the vol-au-vents.
- 5
Lightly brush the base circles with the egg. Place a pastry ring on top of each base, aligning carefully with each base.
- 6
Lightly brush the top of the ring with the egg. Avoid dripping down the sides as that can stop the pastry rising.
- 7
Bake for 12-15 minutes for minis or 15-18 minutes for medium size, until puffed and golden. If the centre rises slightly, press gently down with a spoon while warm.
- 8
Leave to cool completely on a wire rack.
- 9
Mix the crème fraîche, lemon zest, lemon juice, dill, salt and pepper in a bowl. Gently fold in the lobster, crab and Tabasco.
- 10
Fill each vol-au-vent case with about 1 teaspoon of lobster mixture.
- 11
Garnish the vol-au-vents with dill and serve.
Nutrition
1 serving ≈ 46 g
Nutrition values are estimates. - means data is unavailable.
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