Makes 12

225g (8oz) flaky pastry

Filling A

150ml (1/4 pint) thick white sauce
100g (4oz) cooked white fish, flaked
40g (1 1/2oz) cooked prawns
2x5ml spoons (2tsp) lemon juice
1x2.5ml spoon (1.2 tsp) paprika

Filling B

150ml (1/4 pint) thick white sauce
50g (2oz) mushrooms
2 tomatoes thinly sliced
15g (1/2oz) margarine or butter

Filling C

150ml (1/4 pint) thick white sauce
100g (4oz) cooked chicken, chopped
1/2x2.5ml spoon (1/4tsp) curry powder
salt to taste.

(1) Heat oven to 230C, 450F, gas mark 8. Dampen a baking tray.

(2) Roll out pastry to 1cm (1/2 inch) thickness and cut to desired shape and size. Cut half way through the vol-au-vent, within 2cm (1 inch) of the edge, this will finally be the lid.

(3) Place on a baking tray and bake for 10-15 minutes.

(4) Remove "lid" and allow to cool.

(5) To make fillings A or C, combine all the appropriate ingredients together and heat through gently.

(6) To make filling B, gently fry mushrooms and tomatoes in the butter, add to the white sauce and season to taste.

(7) Fill Vol-au-vents with chosen filling and replace the lid. Heat through and serve.