Vol-au-vent with Cured meat and sun dried tomatoes
Quick, easy and please a crowd!
Defrost a roll of puff pastry. Cut out 10×10 cm squares. From half of the squares, cut out another square, form the centre, 8×8cm. Brush with beaten egg yolk the 10×10cm squares, and lay on top of it the outer squares from the cut ones. bruch again with beaten egg yolk and bake in a preheated oven for 10-15 minutes or until golden.
Fill them with a nice slice of Culotta affumicata and an Organic sun-dried tomato.
