INGREDIENTS
Puff Pastry Sheets
Water
Egg, slightly beaten for egg wash
5oz container Crème Fraiche
Handful of dill, finely chopped
Lemon juice
1oz jar Plaza Caviar of choice (we used Royale)
Extra dill sprigs, for garnish

DIRECTIONS
1. Preheat the oven to 375°F.
2. Roll out the pastry to a thickness of about ½ inch
3. Using a fluted 2 ½-inch round cookie cutter or biscuit cutter, cut out around 24 circles from the pastry (number of circles depends on how much and what puff pastry you are using).
4. Using a 1 ½-inch round cookie cutter or biscuit cutter, cut out the middle of 12 of the pastry circles, saving the outer ring to stack on top of the solid circles
5. Brush the solid circle with a little water. Brush a little water on a ring and place the ring on top of the solid circle, lining up the edges. Brush with egg wash.
6. Place the circles on a baking sheet lined with parchment paper.
7. Bake the circles for 20-25 minutes until they are a dark golden brown.
8. While the vol au vents are baking, mix creme fraiche with chopped dill and lemon juice to taste. 
9. Let vol au vents cool after baking, fill with the creme fraiche (we recommend using a piping bag or Ziploc) and top with caviar and a sprig of dill. Enjoy!