- Preheat the oven to 375°F and line a baking tray with parchment paper.
- Unroll the puff pastry onto a work surface. Cut 4 circles using a 3-inch pastry cutter and place them on the baking tray. Cut another 4 circles the same size and cut a 2-inch hole in the centre of them. Dock the whole circles with a fork and brush with the egg wash. Place the rings on top of each brushed pastry and brush the tops of these with the egg wash.
- Bake the pastries (called vol au vents) until they are a rich golden brown, about 25 minutes. Cool to room temperature.
- Toss the remaining ingredients together and season to taste. Spoon this into the cooled tart shells and serve immediately.