I have not had a vol-au-vent since I was a child growing up in New Zealand.After seeing this recvipe I am inspired to make some this weekend.
Chicken, bacon and mushroom vol-au-vents
Ingredients3 square 24cm sheets ready-made puff pastry1 egg, lightly whisked with 2 tsp water225g skinless chicken breast fillet375ml (1½ cups) chicken stock1 bay leaf1 thyme sprig1 tbsp olive oil75g lean bacon, chopped100g  button mushrooms, sliced2 small garlic cloves, crushed1 French shallot, finely chopped60ml (¼ cup) white wine2 tbsp cornflour (cornstarch), mixed with 60ml (¼ cup) water60ml (¼ cup) pouring creamThinly sliced spring onion, to garnish
Method1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg...