This is a classical canap√© or starter and seen as quite retro these days. It originated in France in the 18th Century and translates as ‘windblown’ to describe it’s lightness. It is made from puff pastry, where 2 rings of the same size are cut out, with a whole cut into one of them, which is then laid on top of the full disc. This is then glazed, baked, cooled and served with various fillings – meat, fish, vegetables filling or a sweet filling – the possibilities are endless. ¬†One of our favourites is a scrambled egg with bacon filling for a great brunch dish.