Smoked Salmon Vol Au Vents

• 2 sheets frozen puff pastry, thawed
• 1 None large egg, lightly beaten
• 4 oz smoked salmon, finely chopped
• 1 None cucumber, deseeded, finely chopped
• 1/2 None red onion, finely chopped
• 1 tbsp baby capers, finely chopped
• 1 tbsp finely chopped fresh dill
• 1 tbsp lime juice
• 2 tbsp sour cream

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
2. Cut 12 (3 inch) rounds from pastry and arrange 6 rounds on prepared tray. Brush edges of rounds with egg. Cut out 2 1/4 inch rounds from the center of 6 remaining rounds. Arrange rings on top of rounds. Brush with egg. Bake for 12 mins, or until browned lightly. Gently press centers of cases with a tea towel to flatten.
3. Combine salmon, cucumber, onion, capers, dill and lime juice. Season to taste. Spoon into pastry cases then top with sour cream.

pastry, egg, salmon, cucumber, red onion, baby capers, dill, lime juice, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/37770 (may not work)