Prawn vol au vents recipe
 These seafood canapes are perfect for serving at a party or Christmas get together. 320g/11½oz sheet puff pastry1 free-range egg, beaten75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise1 onion, chopped 1 garlic clove, minced25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped1 tsp plain flour 250g/9oz small prawns, shelled2 tbsp chopped fresh dill1 lemon, juice only100g/3½oz smoked salmon 320g/11½oz sheet puff pastry 1 free-range egg, beaten 75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise 1 onion, chopped 1 garlic clove, minced 25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped 1 tsp plain flour 250g/9oz small prawns, shelled 2 tbsp chopped fresh dill 1 lemon, juice only 100g/3½oz smoked salmon Method Preheat the oven to 200C/180C Fan/Gas 6. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool.Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat.Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice.To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool. Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat. Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat. Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice. Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice. To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve.