Curried Crab and Corn Vol-au-vents Recipe - Great British Chefs

Ingredients

• 500g of puff pastry block
• 1 Freshlay Farms Golden Yolker® egg, beaten
• 50g of brown crab meat, (cooked)
• 50g of white crab meat, (cooked)
• 1 tbsp of crème fraiche
• lemon juice to taste
• 1 tsp curry powder
• 1 pinch of paprika
• 2 tbsp of sweetcorn kernels
• 1 tbsp of coriander leaves
• sea salt to season
• white pepper to season