Curried Crab and Corn Vol-au-vents Recipe
Vol-au-vents are the perfect retro canapé - try our curried crab and sweetcorn version and watch them disappear in a flash!
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Cooking tools:
- Rolling pin
- Cookie cutter
- Baking sheet
- Oven
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
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
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