Squeeze & Ham Vol-au-Vents
If, like us, the sound of Kate Bush has got you craving the classics like never before, then look no further. This classic cheese ‘n’ ham flavour combination has been loved for generations.
What you need
- 375g pre-rolled puff pastry
- 1 egg, beaten
- 3 Serrano ham slices
- 1 Primula Cheese tube
- 1 peach, sliced
- 60g Stilton, crumbled
How you do it
Preheat the oven to 220°C/ Gas Mark 7.
Roll out the puff pastry on a cool surface and cut out twelve circles using a pastry cutter.
Place the cut puff pastry on a lined baking tray and brush with egg wash. Bake in the centre of the oven and bake for 15 – 20 minutes or until golden in colour.
Meanwhile, place the Serrano ham on a lined baking tray and cover it with parchment paper. Place a second tray on top of the first and bake for 20 minutes or until crisp and golden. Once cooked, set aside until ready to serve.
Remove from the oven and allow to cool. Carefully cut out the centre of the vol au vents and leave to one side to fill later.
To serve, fill with Primula Cheese, Serrano ham crisp, stilton cheese and peach.
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