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When it starts to thin, remove from the heat. 3. Add the sausages to the pan and stir them around to give them a good coating. 4. Transfer the sausages from the pan to a non-stick or grease-proofed baking tray and bake for 20 minutes. 5. Allow to cool slightly then pop each sausage onto a cocktail stick. Serve them retro style, stuck into the foil covered grapefruit.


Coronation Chicken Vol-Au-Vents Makes 12


For the Vol-Au-Vents: 375g ready-rolled puff pastry (for a home-made pastry recipe, visit my blog) 1 egg, beaten For the Coronation chicken: 1 tablespoon mayonnaise 1 tablespoon crème fraiche 1 tablespoon korma paste or powder 1 tablespoon mango chutney 1 large cooked chicken breast, chopped into small pieces Small bunch fresh coriander


44 | ukhandmade | Autumn 2012


3 dried apricots, cut into quarters


Method 1. Preheat the oven to 220°C (gas mark 7) 2. Using a 5cm cutter, cut out 24 pastry rounds. Place 12 of the rounds onto a non-stick baking tray and brush with beaten egg. Using a 3cm cutter, cut out a hole in the center of each of the remaining 12 round pastry discs and place them on top of the complete egg washed discs. Brush the completed vol-au-vent with egg and bake in the oven for 8-10 minutes until risen and golden. 3. Whilst the vol-au-vents are cooling, make the coronation chicken filling by combining the mayonnaise, crème fraiche, korma paste or powder, and chutney. Add the cooked chicken pieces and mix well. 4. Fill the vol-au-vents with the coronation


chicken mixture and


garnish with the coriander and apricot pieces.


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