Roll out pastry to approx ½ centimeters thick.

Cut medium sized circles out of the pastry.

Using the small cutter, press gently to make an indentation in the centre of cut out pastry circle, without cutting all the way through.

Bake in preheated oven for 15-20mins at 180-200°c.. until well risen and browned.

Leave to cool. Then gently press the centres down to crack and flatten them into a pastry cup.

Try to fill close to the time you intend to eat them. And ensure fillings are not too wet. For example, ensure prawns have been drained of any excess water before mixing with seafood sauce.

Here, I used fresh king prawns which had 15 minutes or so to drain in a sieve before I mixed seafood sauce into them. I filled each Vol au vent with 3 prawns each. The remainder we used tuna sweetcorn mayo as a filling with a slice of cucumber. Both were delicious!