Vol Au Vents:
- Lay the Vol Au Vents on a flat gastro tray with baking parchment. Brush the edges with egg wash and cook in a combi at 170c for 16 minutes till golden and cooked through.
- Remove and leave to chill.
- Combine Tuna, KNORR Tomato & Basil Sauce, KNORR Garde d'Or Hollandaise Sauce and finely chopped herbs.
- Spoon mixture into vol au vent cases. Sprinkle with grated cheese.
- Bake at 170c for12 minutes or till the cheese has gratinated and filling is piping hot.