Heat oven to 200C/180C fan/gas 6.
Line a large baking tray with baking
parchment. Roll out the pastry on
a lightly floured surface and cut into
30 x 6cm squares, trimming any edges.
Score a smaller square inside each one,
leaving a 7.5mm border, taking care not
to cut the pastry all the way through.
Put the squares on the tray, lightly
brush with egg glaze and bake for
15 mins until puffed up and golden
brown. Transfer to a wire rack to cool.
When cool, carefully remove and
discard the central piece of pastry from
each one. To serve, fill with the fillings
(see 'goes well with'). The vol-au-vent cases
can be kept in an airtight container for
up to a day before filling and serving.