13oz/375g pack frozen puff pastry, defrosted 1 egg beaten 12oz/350g spring greens, brussel tops, or cabbage, trimmed and finely shredded salt and freshly ground black pepper 1oz/40g butter 1oz/25g flour 1/2pt/300ml milk 1 Tbs. herb mustard 1 tsp. cayenne pepper 2 thick slices ham, finely diced good squeeze lemon juice watercress for decoration
Instructions
1) Roll out the pastry on lightly floured work top 1/4in./0.5cm thick. Cut out 4 rounds 3in/7.5cm across. Using the next size cutter down, press a circle inside the edge of the rounds, half way through the pastry to mark a border. Brush tops with beaten egg, then bake in a pre-heated oven at 400F, 200C for 15 minutes, or until risen and golden. Transfer to a wire rack, lift out the lids, and reserve them.
2) Meanwhile make the filling. First blanch the greens. Drain, season and stir in 1/2oz/15g butter. Melt remaining butter in a pan and stir in flour. Cook 1 minute. Remove from heat then gradually add milk. Return to gentle heat and stir until thickened. Stir in herb mustard, salt and cayenne. Mix in diced ham, cabbage and lemon juice.
3) Pile into vol au vent cases and top with lids. Serve warm or hot, decorated with watercress.
