Curried Crab and Corn Vol-au-vents

Instructions

1. Step 1

   Preheat the oven to 190ºC/Gas mark 5

2. Step 2

   Roll out the pastry to a thickness of approximately 5mm, then cut circles using the larger cutter, taking care not to twist as you cut. Use the smaller cutter to partially cut smaller circles in the centre of each large circle – don’t press all the way through the pastry. You can reroll the remaining pastry but bear in mind that it won’t rise as well

3. Step 3

   Place the circles on baking trays and brush with the beaten egg, taking care not to brush the sides, as this will stop the pastry from rising as well. Bake for 15 minutes, or until risen and golden 

4. Step 4

   When cool enough to handle, cut the centre circle out, leaving the base intact

5. Step 5

   Combine the crab, corn, creme fraiche, lemon juice, curry powder and paprika. Taste and adjust the amount of lemon juice, seasoning or curry powder as necessary

6. Step 6

   Divide between the pastry cases and top with the coriander leaves