3 tbsp fresh chopped chives, plus extra to garnish
1 tsp wholegrain mustard
100g smoked salmon, roughly chopped
Preheat the oven to gas 6, 200°C, fan 180°C.
Roll out the pastry on a lightly floured surface to a rectangle measuring approx 25cm x 35cm and stamp out 12 x 7cm fluted rounds. Take a plain 4cm cutter and make a firm indentation into the centre of each pastry circle leaving a 1½ cm border around the edge, taking care not to cut the pastry all the way through.
Place onto a baking sheet well spaced apart and bake for 10-12 mins until well risen and golden. Remove and carefully brush the pastry border, but not the centre, with the beaten egg. Bake in the preheated oven for 10-12 mins until well risen and golden. Remove from the oven and gently remove the top of the centre circle of risen pastry and discard, leaving a hole in the centre ready to fill.
Place the soured cream into a bowl and mix with the chives and mustard. Season well. Add the smoked salmon and fold through gently.
Using a teaspoon, place spoonfuls of the mixture into the vol au vent cases. Serve scattered with extra chives to garnish.
