Step 1

Preheat oven to 425 F or 220 C.

Step 2

Allow the puff pastry to defrost at room temperature then roll out.

Step 3

Take a round cutter, approx 3 1/2 inch diameter and cut through the pastry. Continue doing this until all the pastry is used up.

Step 4

**You may have to reroll the pastry to get the most from it!

Step 5

Take a round cutter, about 1 1/2 inch diameter, and very gently indent the inside of each disc. Make sure you don't cut right through the pastry.

Step 6

Place on a baking sheet and brush the tops with some beaten egg.

Step 7

Bake for about 10 - 12 minutes or until the discs have puffed up and are golden brown.

Step 8

Place on a cooling rack.

Step 9

When the pastries have cooled, take a sharp knife and cut around the inner circle and remove. Put the small circles to one side. We will use these as tops for your vol au vents.

Step 10

These pastries will keep in an airtight container for a day before they start to go soft, so you can make ahead if you wish, or even freeze them. they are delicate so make sure you protect them well if you are going to freeze them.

Step 11

Add the shrimp and salmon to two separate mixing bowls.

Step 12

Add the chopped cucumber to the shrimp, and add the chopped watercress to the salmon.

Step 13

Add the mayonnaise and lemon juice to both, and then the paprika or tabasco to the shrimp or salmon if using. Season to taste with salt and pepper.

Step 14

Using a teaspoon, scoop some of the filling and carefully place it into each pastry shell. Pop the small circle you previously cut out on top of the filling and place on a serving platter. Continue until all your pastry shells are filled.

Step 15

Refrigerate until ready to serve.