Ingredients

•   Jus-Rol medium sized vol au vents, cooked as directed on pack
• 1 tsp per vol au vent fromage frais or mayonnaise
•   ready to eat dried apricots, halved
•   celery, sliced
•   Stilton, crumbled
• 1 can salmon, drained and broken into flakes
• 1 tsp per vol au vent mayonnaise
•   asparagus tips, canned and drained, or fresh blanched
•   goats cheese, sliced and cut into halves or quarters
•   red onions, cut into wedges and roasted
•   red pepper, cut into pieces and roasted
•   oil, for drizzling
•   beaten egg, for glazing
•   poppy seeds, sesame seeds or chopped nuts, for sprinkling

Method

1. Cook Jus-Rol medium sized vol au vents as directed on the pack.
2. STILTON, APRICOT AND CELERY: Place a teaspoonful of fromage frais or mayonnaise in the base of each vol au vent and top with halved ready to eat dried apricots, sliced celery and some crumbled Stilton.
3. FLAKED SALMON AND ASPARAGUS: Drain one can of salmon or cook a fillet of fresh salmon (steam, microwave or poach), leave to cool and break into flakes. Place a teaspoonful of mayonnaise in the base of each pastry case and top with flakes of salmon. Garnish with asparagus tips, either canned and drained or fresh blanched.
4. GOATS CHEESE WITH ROASTED VEGETABLES: Cut goats cheese into slices and then into halves or quarters. Team with wedges of roasted red onions and pieces of roasted red pepper. To roast: cut fresh peppers and onions into pieces, lay on a baking sheet, drizzle with oil and roast at 200°C/400°F/Gas Mark 6 for 20 minutes. Pop filled vol au vents into oven to heat through. Serve warm.
5. Optional: Glaze vol au vents with a beaten egg (as per instructions on pack) and sprinkle with poppy seeds, sesame seeds or chopped nuts for a special touch.

Notes