We’ve been spoiled once again this week! Our ‘Bake With Bake Off’ campaign has given us some great kitchen inspiration, but it hasn’t been doing our waistlines any good.
The star baker bloggers have created some tasty pastry treats this week, and we loved the recipe sent in by Paula in particular! She blogs over at mummyvswork.co.uk and has entered two delicious canape recipes. You can recreate her classic egg and cress vol-au-vents or the honey and mustard chicken version – or both.
They’re so simple yet delicious and can be prepped in advance for gatherings, just make sure you keep yourself busy in the meantime so you don’t eat them all before your guests arrive!
Paula has won a gorgeous Mason & Cash pie dish for her winning entry and a selection of fruity teas kindly donated by the folks at London Tea Company.
Here’s the recipe…
For your pastry you will need:
- 250g of strong flour
- 225g of butter
- 150ml of cold water
For your egg mayonnaise filling:
- 3 eggs
- 2 tbsp mayonnaise
- Handful of cress
For your honey and mustard chicken filling:
- 75g of cooked chicken (shredded)
- 2 tsp honey
- 2 tsp wholegrain mustard
Let’s get started!
Add your flour to a food processor and add your cold water slowly. Using this gadget ensures your water stays cool and speeds up the process. Add more flour if the dough is too sticky.
Wrap your pastry in cling film and leave to cool in the fridge for 25 minutes.
Place your butter between grease-proof sheets and roll flat. You can then cut square layers to fold into the pastry.
Once your pastry is cooled, roll out until it’s around 10mm thick. Place your butter in the middle and fold in your sides to cover.
Fold in your sides again and fold in half to roll out into a rectangle.
Fold twice again. This helps to form layers of butter for that distinct puffiness.
Roll out and repeat the whole process again!
Leave in the fridge for 20 minutes.
Are you tired yet? You’re going to have to repeat that whole folding and cooling process again once you’ve removed the pastry from the fridge. Trust us – it’s worth it.
To bake your vol-au-vents:
When you’ve finished prepping your pastry, roll it out until it’s around 5mm thick.
Cut 24 circles from the sheet, making hoops out of twelve circles to layer on top.
Place your circles on a baking sheet and brush with an egg wash. Place the hoops on top and add further egg.
Bake at 180C/Gas 4 until a gorgeous golden colour.
For your egg and mayonnaise mixture, simply mash your egg, throw in some cress and stir in lashings of mayonnaise.
If you’re making the honey and mustard chicken version, shred your chicken with two forks in the same way you would make pulled pork. Warm through your chicken in a pan with your honey and mustard, stirring thoroughly to ensure the chicken is well coated.
Be generous and stack in as much filling as possible on your vol-au-vents!