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Smoked Haddock Vol au Vents

ingredients

makes 6
200 g (8 oz) puff pastry
4 oz (100 g) cooked smoked haddock
2/3 cup (150 ml) 1/4 pt milk
1 tbsp chopped parsley
1 tbsp (14 g) 1/2 oz butter
1 tbls (14 g) 1 1/2 oz flour (All purpose)
50 g (4 oz) grated cheese
salt and pepper

method

1. Roll out the pastry and cut out six circles about 8 cm (3 in) across.

2. Mark a smaller circle in the centre of each without cutting entirely through the pastry.

3. Bake in a fast hot oven (230°C, 450°F, mark 8) for 12-15 minutes, until they are puffed and golden.

4. Make a white sauce by melting the butter, adding the flour, milk and cheese.

5. Cook for a minute stirring continuously.

6. Add the flaked, cooked smoked haddock, parsley and seasoning.

7. Remove the lids from the vol-au-vents, fill with the fish mixture and replace the lids.

8. Keep warm in a low oven before serving.

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