Ingredients
- 1 sheet pre-rolled puff pastry
- Plain flour, for dusting worktop
- 1 egg, for egg wash
- 75g butter
- 3 cloves garlic, sliced
- 150g cooked crab meat, good quality, picked
- Handful fresh parsley, diced, plus extra for garnish
- 1 lemon, for seasoning and wedges
- Sea salt and black pepper
- Preheat the oven to 200 degrees/gas 6 and place a heavy-based baking tray in the oven.
- Place the puff pastry sheet on to a flour-dusted worktop. Using a ring cutter, cut four circles from the pastry, approximately eight centimetres wide. Next, cut four outer rings (use the same cutter for the circles plus one a few centimetres smaller to make the rings, discarding the centre) that will follow the outer dimension of your circles.
- Place the circles on some parchment paper and prick holes in the pastry with a fork. Now stick the outer rings on top of the circles of pastry and brush the outer rings with egg wash. Place on the preheated baking tray and bake for 15 minutes until risen and golden brown.
- Place a saucepan on a low heat and add the butter and garlic. Allow to melt, then warm gently for two minutes before adding the picked crab, chopped parsley and a squeeze of lemon juice. Stir to combine, and season with salt and pepper. Check the seasoning, adding some more lemon juice if needed, then remove from the heat.
- To finish, spoon the garlic butter crab into the vol au vents. Top with some more chopped parsley and serve with some lemon wedges.
