Crab and lobster vol-au-vents

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Makes 12
Dietary: Nut-free

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.

By Elliott Grover

From Saturday Kitchen

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Ingredients

plain flour, for dusting
1 x 320g rolled ready-made all-butter puff pastry, chilled
1 free-range egg, beaten
1½ tbsp full-fat crème fraîche
¼ tsp lemon zest
½–1 tsp lemon juice
½ tbsp very finely chopped fresh dill, plus extra to garnish
pinch of salt
pinch of white pepper
60g/2¼oz cooked lobster meat, finely chopped
60g/2¼oz cooked white crab meat, well-picked
1–2 drops Tabasco or tiny pinch of cayenne pepper (optional)

Recipe tips

Method

Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Lightly dust a work surface with the flour and roll out the puff pastry to about 3–4mm/¼in thickness.
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.
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.
Lightly brush the base circles with the egg. Place a pastry ring on top of each base, aligning carefully with each base.
Lightly brush the top of the ring with the egg. Avoid dripping down the sides as that can stop the pastry rising.
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.
Leave to cool completely on a wire rack.
Mix the crème fraîche, lemon zest, lemon juice, dill, salt and pepper in a bowl. Gently fold in the lobster, crab and Tabasco.
Fill each vol-au-vent case with about 1 teaspoon of lobster mixture.
Garnish the vol-au-vents with dill and serve.