Preheat the oven to 200 degrees (180 degrees fan). Place vol-au-vents on a baking tray, brush with a little egg yolk, and bake for 15 minutes until risen, crisp, and golden. Place a pot over medium ...

Gareth’s top tip: “The trick to the perfect vol-au-vent is to make sure you have cooked the cases for long enough, otherwise they’ll be soggy. It’s easier to undercook ready-made pastry than it is to ...