Crispy roast chicken vol-au-vents

Method

1. Heat the oven to 160°C fan/gas 4 and line a small baking tray with baking paper. Remove the skin from the chicken thighs, scrape away any excess fat using a small knife, then lay the pieces of skin flat on the lined baking tray.
2. Season the skinless thighs with salt and pepper, then coat with half the harissa and put on the same tray as the skins. Roast for 15-20 minutes, depending on the thickness of the thighs. Check after 10 minutes; if the skins are light golden and crisp, remove while the thighs finish cooking. Leave both to cool but keep the oven on.
3. Unroll the pastry sheet on a work surface and line a large baking tray with baking paper. Use a 5cm round cutter to cut out 20 circles, arranging them on the tray as you work. Use a 3cm cutter to score smaller circles in the centre of each disc, ensuring you don’t cut all the way through the pastry. Brush with the beaten egg, then bake in the oven for 10-12 minutes until puffed up and golden.
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5. Once the chicken has cooled, cut off the bone and finely chop. Mix with the créme fraîche, remaining harissa and chopped coriander. Taste and season with salt and pepper.
6. To serve, push the middle circle in the pastry cases down to create a little well, then spoon in the filling. Break the crispy chicken skin into small shards and put a piece on top of each vol-au-vent. Serve at room temperature.